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Heads Up:
Heads Up! - Ideally, when trimming asparagus,
you want to bend the end of each stalk until it
naturally snaps off. That means you trim the
bunch one stalk at a time. In a minutemeal,
there isn't time for that. So try this: Do not
remove the rubber bands that hold the bunch
together at the bottom and the top. Rinse the
bunch, then with a large sharp knife and the
rubber bands still in place, cut firmly down
through the stalks about 1 inch up from the
ends. One step, and it's done.
Makes 4 Servings
Menu Gameplan:
Step 1: cook the chinese-style rice
Step 2: prepare the vanilla ice cream with
candied ginger
Step 3: make the beef and asparagus stir-fry
Step 4: serve
Here's How to Make It in
20 Minutes:
Step 1: cook the chinese-style rice
1 cup short-grain rice
1 3/4 cups water for cooking
Rinse the rice in a strainer under cold water.
Tip it into a 21/2-quart saucepan and add the
water. Cover the pan and bring to a boil over
high heat. Reduce the heat to low and simmer for
15 minutes, or until all the water is absorbed.
Keep warm, covered.
Step 2: prepare the vanilla ice cream with
candied ginger
1 pint vanilla ice cream
1/4 cup candied ginger, or to taste
1. Spoon the ice cream into a serving bowl and
let stand at room temperature to soften
slightly.
2. With a sharp knife, cut the candied ginger
into small pieces. Scatter the pieces over the
ice cream and with a spoon swirl it in. Place
the bowl in the freezer until serving time.
Step 3: make the beef and asparagus stir-fry
1 piece gingerroot, 1 inch long
4 garlic cloves (purchase already peeled, if
possible)
3 tablespoons lite soy sauce
3 tablespoons plus 2 teaspoons cornstarch
1 1/4 to 1 1/2 pounds beef strips cut for
stir-fry
1 pound asparagus, pencil-thin stalks if
possible
1/2 cup fat-free reduced-sodium beef or chicken
broth
2 tablespoons dry sherry
1 tablespoon black bean sauce
1 teaspoon sugar
2 tablespoons canola oil
1. Peel the ginger. Finely chop the ginger and
garlic.
2. In a medium bowl, stir the soy sauce into 3
tablespoons of the cornstarch until blended. Add
the ginger and garlic. Add the beef and rub the
seasonings into the strips, coating them
completely.
3. Rinse the asparagus. Trim the ends of the
stalks with a sharp knife. Cut the stalks into 1
1/2-inch pieces.
4. Prepare the sauce: In a measuring cup, stir
together the broth, sherry, black bean sauce,
remaining 2 teaspoons cornstarch, and sugar
until blended.
5. Heat a wok or large heavy skillet over high
heat until hot. Add 1 tablespoon of the canola
oil and swirl to coat the pan. Add the asparagus
and toss to coat. Stir-fry over high heat,
tossing, about 3 minutes, until crunchy but
cooked. Remove to a large serving bowl.
6. Add the remaining 1 tablespoon oil to the pan
and heat until hot. Add the beef, toss to
separate the strips, and stir-fry until cooked
medium-rare, about 3 to 5 minutes. Taste for
doneness; the meat should be tender and cooked.
Return the asparagus to the pan. Stir the sauce
combination, add it to the pan, and bring to a
boil, tossing. Cook, tossing, until heated
through and the sauce is slightly thickened.
Transfer to a serving bowl.
Step 4: serve
1. Remove the ice cream from the freezer to
stand at room temperature until serving time.
2. Spoon the hot rice into 4 large bowls and
place on the table. Top with some of the
asparagus beef stir-fry. Serve with chopsticks,
if desired.
3. When ready for dessert, serve the ice cream
in small bowls, with additional candied ginger,
if desired.
Ingredients Shopping List:
Short-grain rice
Vanilla ice cream
Candied ginger
Gingerroot
Beef strips cut for stir-fry
Asparagus
Black bean sauce
Ingredients From Your Pantry:
Garlic
Lite soy sauce
Cornstarch
Fat-free reduced-sodium beef or chicken broth
Dry sherry
Sugar
Canola oil
Nutrition Information Per
Serving:
Beef and Asparagus Stir-Fry
Single serving is 1/4 of the total recipe
CALORIES 472; PROTEIN 56g; CARBS 26g; TOTAL FAT
15g; SAT FAT 4g; CHOLESTEROL 128mg; SODIUM
473mg; FIBER 3g
