Summary

Ingredients

• 1 bunch white asparagus
• 1 bunch asparagus, green
• 300 g beef (steak)
• 2 small carrots
• 1 bunch spring onion (s)
• 2 cloves garlic
• 1 teaspoon ginger, chopped
• 250 ml oil

For the sauce:

• 2 cup broth, instant or better homemade broth from beef bones
• 3 tablespoon soy sauce, light
• 1 teaspoon sugar
• 1 pinch (s) pepper
• 2 teaspoons potato flour
• 4 drops sesame oil

For the marinade:

• 2 tablespoon soy sauce, dark
• 1 tablespoon soy sauce, light
• 1 teaspoon salt
• 2 tablespoon potato flour
• 2 tablespoon rice wine (alternatively dry sherry)
• sesame oil

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Instructions

1. Preparation of the marinade (for meat):
2. Mix 2 tablespoon dark soy sauce, 1 tablespoon light soy sauce, 1 teaspoon salt, 2 tablespoon potato flour, 1 or 2 tablespoon rice wine (alternatively dry sherry) together.
3. Cut the meat into thin, approx. 0.5 cm thick slices and place in a bowl. Add the marinade and stir well. Let it steep for 30 minutes.
4. Preparation for the sauce:
5. 1 or 2 cup (s) instant broth (better: homemade broth from chicken or beef / beef bones), 3 tablespoons light soy sauce, 1 teaspoon sugar, 1 pinch of pepper, 1 or 2 teaspoons potato flour (depending on the amount of broth made) and Mix a few drops of sesame oil (to taste) for the sauce well so that there are no lumps.
6. Cut the asparagus into pieces approx. 3 cm in size. Dice carrots. Cut the light (white) part of the spring onions into 3 cm pieces. Cut the green part any shorter. Chop the garlic and ginger finely.
7. Put ¼ l of oil in the wok. When the oil is hot (wooden spoon test), gradually add the meat to the oil and fry for approx. 5 minutes (stir constantly!). Remove the roasted meat from the wok, drain the oil except for a remainder (approx. 5 tablespoon).
8. Put the white part of the spring onions, ginger and garlic in the wok and fry for approx. 3 minutes. Add the asparagus cut into pieces and the carrot cut into pieces and fry for another 5-7 minutes (stirring constantly!).
9. It is advisable to blanch the asparagus so that it pre-cooks a little. Then put the asparagus in the wok. The asparagus should - like all vegetable parts - retain its `bite`.
10. Finally add the sauce and the green parts of the spring onions and cook for another 5-7 minutes, stirring constantly. Season to taste and, if necessary, season with light soy sauce, salt and pepper.
11. Side dish: I recommend basmati rice.
12. Tip: This dish requires a little practice with regard to the cooking times, because Chinese dishes do not tolerate excessive cooking times, as the vegetables can boil over quickly. It just doesn`t taste good anymore.