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Sesame Beef with Asparagus



Slice steak into broad 1/8-inch thick strips, about 1 inch wide and 6 inches long.
In a small bowl combine steak strips with baking soda, crushed garlic cloves and 1/4 cup cold water.
Mix well and soak 5 hours.
Rinse steak slices and dry well on paper towels.
In a small bowl mix together egg white and salt, stirring vigorously until egg white foams.
Stir in sesame seeds, 1 teaspoon sugar, 1 teaspoon peanut oil and cornstarch.
Add steak and toss to coat.
Marinate 1/2 hour at room temperature.
In another small bowl, combine thin soy sauce, Shao Hsing, remaining 4 teaspoons sugar, vinegar, sesame oil and sesame paste; set aside.
In a wok heat remaining 4 cups peanut oil over high heat to 375 degrees.
Drain beef, pat dry then deep-fry 45 seconds, turning pieces several times with a metal spoon.
Using a slotted spoon, remove beef and drain on paper towels.
When oil returns to 375 degrees, deep-fry 15 seconds more, remove beef, and drain.
Repeat deep-frying, 15 seconds, a third time.
Remove beef and drain on clean paper towels.
When oil returns to 375 degrees, deep-fry asparagus and red bell pepper 30 seconds.
Drain on paper towels.
Drain off all but 1 tablespoon oil from wok and increase heat to high.
Add chili peppers, scallions, chopped garlic and chopped ginger; stir-fry 1 minute.
Add asparagus and red pepper; stir-fry 10 seconds and add beef.
Stir in soy sauce mixture, bring to a boil and serve immediately with rice.