A popular dish at many Chinese restaurants, this sometimes-fiery entrée can easily be replicated at home, minus the beef and, if you like, minus the chiles. This entrée with the beef and asparagus makes a complete meal, but you could start with a Chinese-style cream of corn soup and end with a light fruit-based dessert or sorbet served with fortune cookies. The perfect beverages for this Chinese-inspired meal are hot jasmine tea or an ice-cold Chinese beer.
- 8 oz. Asian wheat or rice noodles
- 12 oz. soy "steak" strips
- 5 Tbs. cornstarch
- 1/4 cup low-sodium soy sauce
- 2 tsp. minced garlic
- 2 Tbs. sugar, or to taste
- 1 1/2 cups vegetable stock
- 2 tsp. sesame oil
- 2 tsp. minced ginger
- 2 Tbs. vegetable oil or more if needed
- 1 lb. asparagus, trimmed and cut into 2-inch lengths
- 3 dried red chiles, optional
- 1 bunch scallions, trimmed and cut into 2-inch lengths
Bring pot of water to a boil over high heat, and cook noodles until tender, about 8 minutes. Drain, rinse and drain again. Set aside. Toss “steak” with 3 tablespoons cornstarch. Set aside.
Meanwhile, mix together soy sauce, garlic, sugar, vegetable stock, sesame oil, remaining cornstarch and ginger. Set aside.
Heat 2 tablespoons oil in large skillet or wok over medium-high heat. When hot, stir-fry “steak” strips for about 2 minutes. Add and stir-fry asparagus and chiles, if using, for 30 seconds.
Add soy sauce mixture all at once, and continue cooking until sauce thickens and asparagus turns shiny and tender. Return “steak” to pan, add orange zest and stir-fry 2 to 3 minutes more. Remove from heat.
Arrange noodles in serving bowl or on platter, and top with stir-fry. Garnish with sliced scallions, and serve.
- Calories: 370
- Carbohydrate Content: 62 g
- Fat Content: 7 g
- Fiber Content: 7 g
- Protein Content: 16 g
- Sodium Content: 1010 mg
- Sugar Content: 6 g