Chinese Steak With Asparagus And Rice Recipes

Steps:

• In a small bowl, combine the cornstarch, water, broth, wine or additional broth and teriyaki sauce until smooth; set aside. , In a small skillet, stir-fry beef in 1 teaspoon oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm., Stir-fry asparagus in remaining oil for 4-5 minutes or until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Serve with rice. Sprinkle with sesame seeds.

Steps:

• Toss beef with 1/2 teaspoon seasoning from a ramen seasoning packet (discard remaining opened packet). In a small bowl, mix hoisin sauce and 1/4 cup water. , In a saucepan, bring remaining water to a boil. Add noodles and contents of the unopened seasoning packet; cook, uncovered, 3 minutes. Remove from heat; let stand, covered, until noodles are tender., Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 3-4 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat; stir-fry asparagus with garlic until crisp-tender, 1-3 minutes. Stir in hoisin sauce mixture; bring to a boil. Cook until slightly thickened. Stir in beef; heat through. Serve over noodles.

Steps:

• Prepare broiler if using; cover broiler pan with aluminum foil.
• Combine rice with 2 cups water. Bring to boil; reduce heat, cover and simmer until rice is tender -- 17 minutes total.
• Wash and dry steak, and score on the diagonal to make a diamond pattern.
• Crush garlic, and grate ginger. Combine them in a bowl with wine, soy sauce and honey; stir well, and add the steak, stirring to coat well.
• Wash and trim the asparagus by breaking the stems at the point where they yield easily.
• Heat a large nonstick skillet until hot. Reduce heat to medium. Add sesame oil, canola oil and asparagus. Saute, stirring occasionally.
• Meanwhile, prepare stove-top grill, if using. Remove steak from marinade and broil or grill about 5 minutes, until meat is rare or medium rare and brown on both sides.
• While steak cooks, wash and trim the mushrooms, and slice thickly. Add to skillet with asparagus.
• Wash and string snow peas, and cut in half crosswise. Add to the asparagus and mushrooms, and cook another minute, until asparagus is firm but tender.
• Wash, trim and slice scallions.
• Add remaining marinade to vegetables, and cook over low heat until marinade is heated through.
• When meat is ready, slice thinly on the diagonal, and arrange on the plate. Mound the rice on the plate, and top with the cooked vegetables. Sprinkle with scallions.

Steps:

• Mix the mayonnaise, sour cream, chives and mustard in a bowl.
• Bring a saucepan of water to a boil. Add the rice, 1/2 teaspoon salt and a few grinds of pepper; reduce the heat to low and simmer until almost tender, about 15 minutes. Add the asparagus and simmer until the rice and asparagus are tender, about 3 more minutes. Drain in a fine-mesh sieve and rinse under cold water, stirring gently to remove excess water. Transfer to a large bowl and stir in the lemon juice and half of the prepared chive sauce; season with salt and pepper.
• Heat the butter in a large nonstick skillet over medium-high heat. Add the ham steaks, overlapping as necessary, and cook, flipping occasionally, until golden, about 5 minutes. Sprinkle the brown sugar over the ham and cook, flipping often, until the sugar melts. Season with pepper. Serve with the rice salad, the remaining chive sauce and lemon wedges.

Steps:

• Melt 2 tablespoon butter in a 3-quart saucepan over medium heat. Cook and stir onion until softened and turning translucent, about 1 minute. Add garlic and cook for another minute. Stir in the rice, asparagus, and stock. Cover and reduce heat to medium-low.
• Stir occasionally to prevent the rice from sticking to the bottom of the pan. Continue cooking until the rice is tender, about 10 minutes.
• Turn off the heat and gently stir in the Parmesan cheese and remaining butter. Serve immediately.

Steps:

• Prepare the asparagus by washing, breaking the stem at the "natural" break point and slice diagonally into 1/2 to 1 inch pieces.
• (OPTIONAL: Steam the asparagus pieces for 3-4 minutes.) Put aside.
• Combine the marinade ingredients in a small bowl (soy sauce, ginger, sherry and cornstarch) then add the sliced meat. Mix well and let sit for about 15 minutes, stirring occasionally if you wish.
• Head a wok or large frying pan, add the oil. When it is is just beginning to smoke, add the meat, laying each piece on one side in the pan, Do not turn but cook over high heat for a moment, until the one side begins to brown. Toss-stir the meat for a moment and remove from the pan, allowing the oil to drain back into the pan. You may want to do this in two batches to keep the meat sizzling.
• Heat the pan to hot again and add the garlic. Stir-fry for a minute then add the rinsed, chopped black beans and stirfry another bit. Add the asparagus, toss with the vegetables then add the other T of soy sauce and the pinches of sugar and salt. Stirfy until the asparagus is done to your liking (probably about 5 minutes if you didn't steam it first; less if you did).
• Add the meat and its drippings and the chicken broth. Stir to make a sauce, then serve.

Steps:

• 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 (soy sauce through garlic), reserving 1/3 cup soy sauce mixture.
• Set aside.
• Place remaining soy sauce mixture, asparagus, and steak in a zip-top plastic bag; seal.
• Marinate in regrigerature 1 hour, turning occasionally.
• Remove asparagus and steak from bag, and discard mixture.
• Place a grill pan (10-inch heavy non-stick skillet) over medium-high heat.
• Add asparagus and steak and cook steak 3 minutes on each side or until desired degree of doneness, turning asparagus as needed.
• Place steak on a platter, and cover with foil.
• Let stand for 5 minutes.
• Cut steak diagonally across grain into thin slices.
• Combine 1/3 cup reserved soy sauce mixture, spinach, rice, celery, oil, and onions, toss to coat.
• Divide asparagus, steak, and wild-rice pilaf evenly among 4 plates.

Steps:

• Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.
• Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. Stir in jasmine rice, and cook about 5 minutes. Pour in vegetable broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.
• Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.
• Mix asparagus and cashew halves into the rice mixture, and serve warm.

Steps:

• In a large resealable plastic bag, combine 1 tablespoon soy sauce and 1 tablespoon wine or broth; add beef. Seal bag and turn to coat; refrigerate for 30 minutes. In a small bowl, combine the cornstarch, water and remaining soy sauce and wine or broth until smooth; set aside., In a large nonstick skillet or wok, stir-fry beef in 2 teaspoons oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm. Stir-fry onion in remaining oil for 1 minute. Add asparagus; stir-fry for 2 minutes. Add celery, garlic and red pepper flakes; stir-fry 4-6 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Serve with rice if desired.