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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Snap off tough ends of asparagus. Cook asparagus in boiling water for 2
minutes or until crisp tender. Drain well and chill.
Combine soy sauce and next 4 ingredients reserving 1/3 cup soy sauce
mixture. Set aside. Place remaining soy sauce mixture, asparagus and
steak in a heavy duty zip lock bag; seal. Marinate in refrigerator 1 hour,
turning the bag occasionally.
Remove the asparagus and steak from bag, and discard the marinade. Heat a
skillet over medium high heat. Add the asparagus and steak, and cook steak
for 3 minutes each side or until desired degree of doneness, turning
asparagus on a plate, and cover both with foil. Let stand for 3 minutes.
Cut the steak diagonally across the grain into thin slices.
Combine 1/3 cup of reserved soy sauce mixtere, spinach, rice, green onions,
celery, and oil. Toss to coat. Divide asparagus spears, steak and wild
rice evenly among 4 plates.
| Ingredients:
16 asparagus
5 1/3 Tablespoon(s) soy sauce
4 Tablespoon(s) dry sherry
869/10000 Ounce(s) black pepper
1/8 Teaspoon(s) ground red pepper
1 clove garlic; minced
1 Pound(s) flank steak
2 54/625 Pound(s) spinach leaf
1/3 Cup(s) green onions; chopped
1/2 Cup(s) celery; finely chopped
2 Teaspoon(s) dark sesame oil |
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