Wine Pairing: This dish lends itself to wines of a variety, styles and colors. For white, this begs for an off-dry riesling like Nik Wiest St. Urbans-Hof (750ml) $15.99. For reds, try Castillo de Monséran (750ml) $9.99 from Spain or a cru Beaujolais such as Charly Thévenet Régnié (750ml) $29.99.
- 1 lb fresh asparagus
- 12 oz top round steak, cut into thin strips
- 3 Tbsp all-purpose flour
- 1/4 cup soy sauce
- 2 garlic cloves, minced
- 1 Tbsp fresh grated ginger (more or less to taste)
- 1 Tbsp dark sesame oil, divided
- 1 Tbsp Hoisin sauce
- 1 tsp dried crushed red pepper
- 4 small carrots, cut diagonally in 1/4 inch slices
- 1 small red bell pepper, cut into thin strips
- 1/2 cup red onion chopped
- 1/2 cup sweet onion chopped (such as Vidalia in season)
- 1/2 cup sliced fresh mushrooms
- 5 green onions cut into 1 inch pieces
- 2 cups cooked rice
- Snap off tough ends of asparagus and cut spears into 1 inch pieces. Set aside.
- Dredge steak in flour, shaking off the excess. Set aside.
- Stir soy sauce, 1/4 cup water, garlic, 1 tsp sesame oil, Hoisin sauce and crushed red pepper together.
- Heat remaining 2 tsp oil in a large skillet over medium-high heat for 2 minutes.
- Add beef, carrots, onion and ginger and stir fry for 4 minutes.
- Add soy sauce mixture and stir-fry 1 minute.
- Add asparagus, bell pepper, mushrooms and green onions. Stir fry for 3 minutes.
- Serve over rice (I’ve also done this with pasta).
*To make this dish vegetarian, simply omit round steak*
This recipe is courtesy of CSWS staffer Richard and his dog, Bella.