Prep Time: 15 mins
Cooking Time: 10 mins
Serves: 4
Marinades:
200g chuck roll
1 tsp 5 spice powder
1 tsp brown Sugar
Salt & pepper
1/2 tbsp. soy sauce
1 tbsp. Shaoxing cooking wine
1 tsp corn starch
To blanch:
1 bunch of asparagus
Salt
Water
A few drops of oil
Stir fry sauce:
½ tbsp. bean paste
1 tsp black bean paste
½ tbsp. oyster Sauce
½ tbsp. brown sugar
To stir fry:
1 tbsp. oil
½ tsp Szechuan peppercorn
50g young ginger (minced)
3 cloves garlic, minced
1 yellow onion, finely chopped
5 baby eryngii mushrooms, sliced
1 tbsp. cooking wine
1 red chili, cut slant
Starch water
Salt and pepper
Method:
1. Marinade beef for at least 2 hours.
2. Mix and prepare the stir fry sauce.
3. Blanch asparagus for a minute, ice bath and set aside.
4. Heat wok, sauté Szechuan peppercorn, minced ginger, garlic and onion.
5. Add in beef, eryngii mushroom and sauce paste.
6. Add in asparagus, red chili and season, deglaze with cooking wine.
7. Splash in starch water, cook for a minute and serve.