A few readers emailed me about Chinese asparagus beef recipe, one of the more popular beef recipes you can order at Chinese restaurants in the United States. Asparagus is a great vegetable to cook, especially with the protein of your choice, be it chicken, beef, or shrimp.
I love the idea of asparagus beef, in a savory sauce, with some red bell peppers, and hence this asparagus beef recipe that goes very well with steamed white or brown nice.
One of the common mistakes of Chinese stir-fry is the sauce—gloppy, gooey, and starchy brown sauce that makes the entire dish unappetizing. The best Chinese stir-fries should be light, with just the right amount of sauce coating the beef or chicken.
The beef should be sliced against the grain so they are tender when cooked, and the Chinese techniques of “velveting” and marinating the protein with some cornstarch makes the meat even more juicy and tender. I discussed all the techniques of Chinese stir-frying and cooking in my cookbook Easy Chinese Recipes.
If you are interested, you can get a copy at Amazon.
Anyway, another technique of making meat (beef or chicken) extra juicy and moist is to seal in the moisture content in the meat by flash frying the meat in really hot oil, or a quick stir-fry until they are half cooked.
I always use the second method, which is outlined in the recipe section.
Here is my asparagus beef recipe. If you don’t eat beef, you can always make it with chicken or shrimp. Either way, it is a delicious dish that you and your family will enjoy.
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