Enjoy the best of the festival with our commemorative cookbook!
3 Dec 2009 | 15 Comments | posted by MrAsp | in Entertainment, History
Steak and ‘Gras
2 Tbsp. olive oil
3-4 cloves garlic, slivered
1 large flank or sirloin steak, sliced in 1/4-inch slices
1 Tbsp. soy sauce
1 yellow onion, diced
2 stalks celery, diced
1/2-3/4 lb. asparagus, cut into 1/2-inch diagonal slices
1/2 cup water
1-2 Tbsp. brandy or whiskey
Cornstarch (optional)
Heat large fry pan with olive oil. Add garlic, steak that has been sliced into 1/4-inch slices, and soy sauce. Cook until brown. Remove from pan and set aside.
Add onion, celery, and sliced asparagus to pan with drippings. Stir fry 2-3 minutes. Add water and brandy, cover cooking 5 minutes or until ‘gras is tender. Return beef and garlic mixture to pan. Stir-fry 1 minute more.
A small amount of cornstarch may be added to thicken juices if desired. May be served over rice or noodles.
Serves 4-5.
This article was written by: MrAsp
15 Comments
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