Super Quick Sesame Beef and Asparagus

Super Quick Sesame Beef and Asparagus

So how quick is super quick? Well, with good organization, I had this on the table in about 20 minutes. I think good organization and time efficiency is really the key to these sorts of recipes. For example I always have two things going on simultaneously. While the water boils for blanching, chop the garlic and asparagus. While the asparagus blanches, slice the beef and grate the ginger. Always assemble all of the ingredients you will need on the counter next to the stove before you start cooking. You can even do that while waiting for the wok to heat. Pre-measuring the ingredients into small ramekins is also a huge help, especially for quick stir fried dishes because measuring as you go takes more time and the dish can easy overcook. Actively thinking of ways to optimize preparation and cooking time is a habit successful cooks all have and once you acquire that skill, I promise that much of your cooking stress will disappear.

In this particular recipe, unlike many sesame beef recipes, you will notice that I do not pre-marinate the beef. Instead, I prefer to use tender cuts of beef like prime rib, striploin or even tenderloin steak which are excellent for quick stir-frying without getting tough. With such strong flavors in recipes like these I sometimes think that the flavor of the beef gets lost when marinating, so, many times I prefer just to prepare the meat and sauces separately and then bring them together briefly at the end. This recipe definitely is a good example of this concept because the flavor of the beef is still quite distinct even in the presence of the bold flavor of the sauce.

Every busy family needs more of these sorts of recipes, so if you are looking for more like this, please click here to visit our Pinterest Quick and Easy Meals collection.

Super Quick Sesame Beef and Asparagus

Recipe by Barry C. Parsons

A super quick and delicious meal in minutes. When there's practically no time for cooking, this highly flavorful dinner is ready in less time that you can pick up take-out.

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 4 servings

Ingredients

• 1 1/2 pounds thinly sliced steak
• 2 cloves minced garlic
• 2 tsp freshly grated ginger root
• 3 tbsp oyster sauce (reduced sodium version if available)
• 3 tbsp low sodium soy sauce
• 1 tsp Chinese 5 Spice Powder
• 3 tbsp rice wine vinegar
• 1/2 tsp black pepper
• 4 tbsp brown sugar 
• 1 tbsp toasted sesame oil ( more or less to taste)
• 1 tbsp corn starch
• 1/4 cup beef stock (or water)
• 3 tbsp toasted sesame seeds
• 1/2 pound fresh asparagus
• 3/4 cup sliced water chestnuts

Cooking Directions

1. Cut the asparagus into 1 1/2 inch pieces and blanch in boiling salted water for only 3 to 4 minutes.
2. Drain the asparagus and immediately plunge it into ice water to stop the cooking and preserve its color. (You can use broccoli or green beans here if you prefer but use the same cooking method for them too.)
3. After a minute, drain the ice water off of the asparagus and set it aside.
4. Heat a wok over very high heat. Add 2 tbsp of peanut or regular sesame oil and quickly stir fry the steak slices for only 1 to 2 minutes.
5. Remove the beef from the wok and set aside while you prepare the sauce.
6. To the wok, add the ginger, oyster sauce, soy sauce, 5 spice powder, rice wine vinegar, black pepper, brown sugar and toasted sesame oil. Bring to a boil for only a minute.
7. Dissolve the corn starch in the water and add to the simmering sauce in the wok, stirring constantly until the sauce thickens.
8. Add the beef back to the sauce along with the blanched asparagus and water chestnuts.
9. Simmer only for another minute or so until the beef, water chestnuts and asparagus are heated through. Serve over steamed rice or your favorite Chinese noodles.
10. Sprinkle on the toasted sesame seeds when serving. 

Super Quick Sesame Beef and Asparagus

Mango Sesame Coleslaw

Mango Sesame Coleslaw

As the weather finally improves in my neck of the woods, my thoughts turn to grilling season with eager anticipation of barbecued chicken, grilled fish, chops and steaks. Although I am a major carnivore at heart, I do like to balance all that grilled meat with beautiful, colorful and healthy salads and vegetable side dishes to brighten up our summertime dinner plates.

I am a big fan of adding fruit to salads, and it has always been an easy, tasty and very successful way of getting the kids (and me) to eat lots of vegetables. Some beautiful ripe mangoes on sale at the local market this week were the inspiration for this simple, sweet and slightly spicy salad. I know it will return more than once at family dinners this summer.

The salad consists of:

• 2 cups chopped savoy or Napa cabbage
• 1/2 large red pepper sliced
• 1 large mango, sliced

For the dressing 

• 4 tbsp rice wine vinegar
• 1/4 cup peanut oil
• 2 tbsp brown sugar
• 1/4 to 1/2 tsp chili flakes 
• 1 tsp freshly grated ginger root
• pinch salt
• 1/4 tsp ground pepper
• 1/2 tsp toasted sesame oil (or to taste)

Shake all the dressing ingredients together in a covered bottle and pour over the salad ingredients. Toss together well and serve with a garnish of toasted sesame seeds.

Sesame Crusted Salmon

Pictured with Bakeapple Peach and Ginger Chutney, Orange Infused Couscous and a small Greek Salad.

Find the Bakeapple Peach and Ginger Chutney here: 
http://www.rockrecipes.blogspot.com/2008/03/bakeapple-peach-and-ginger-chutney.html
4 six ounce salmon fillets, skinless
1 cup untoasted sesame seeds
Salt and pepper to season
1 egg + 1 tbsp beaten together as an egg wash
Flour for dredging

Season salmon fillets with salt and pepper. Dredge the pieces in flour to coat lightly. Next dip them in the egg wash and finally the sesame seeds, covering the fillet completely.

Heat 4 tbsp olive oil in a heavy bottomed skillet over medium-low to medium flame, depending on your stove; hot or not too you will burn the sesame seeds. Cook for 3-4 minutes per side depending upon the thickness of your fillets. If using very thick fillets, cook them until the sesame seeds are evenly brown, then finish cooking for an additional 10 minutes in a 375 degree F oven. Serve with a squeeze of lime.