Shanghai Beef Recipe

INGREDIENTS:

• 16 ounces Strip Steaks, cut into bite size pieces
• 1/4 cup dark soy sauce
• 1 1/2 Tablespoons arrowroot
• 12 oz. fresh asparagus, cut into 1 inch pieces
• 1 small shallot, sliced
• 2 cloves garlic, minced
• 2 Tablespoons avocado oil
• 1/2 cup Sake or Rise Wine

SAUCE:

• 2 Tablespoons soy sauce
• 1 1/2 Tablespoons sweet soy sauce (kecap manis)
• 1 Tablespoon Brown Sugar Blend (Splenda)
• 1 1/2 Tablespoons Worcestershire sauce
• 1/2 teaspoon black pepper

INSTRUCTIONS:

1. Combine the arrowroot and dark soy sauce in bowl with the cut up beef. Refrigerate at least one hour and up to 24 hours.
2. Heat a large skillet over high heat, add the oil and heat until it smokes.
3. Add the garlic and shallot. Stir fry for a minute then add the asparagus and the rice wine.
4. Stir fry for another minute or two then add the beef chunks.
5. Cook the beef until no longer pink, about 5 minutes.
6. Add the sauce and coat the beef.
7. Serve

Source: Nosh My Way

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