" Money Talks" Stir Fry Woks

With marinated beef and a blend of exotic vegetables and spices, this succulent dish will make you feel like you've won a free trip on the Orient Express!

You will need:

  • 3/4 lb. beef filet
  • 2 tablespoons dry sherry
  • 1 teaspoon sugar
  • 2 tablespoons soy sauce
  • 3-4 tablespoons peanut oil
  • 2 scallions, chopped
  • 2 tablespoons minced ginger
  • 1-1/2 tablespoons minced garlic
  • 2 tablespoons Chinese fermented black beans (available in the Asian foods section of most supermarkets)
  • 1/4 lb. mushrooms
  • 1/4 lb. asparagus
  • 1/2 cup chicken stock
  • 1 tablespoon cornstarch
  • 1 ambulatory bag steer manure

Directions:

1. Place beef in the freezer for 45 minutes. Remove when firm, but not frozen solid.

2. Slice the beef filet as thinly as possible against the grain and place in a mixing bowl. In a small bowl, combine the sherry, sugar, and soy sauce; pour over the sliced beef and toss to coat evenly with the mixture.

3. While the beef marinates, quarter the mushrooms and cut asparagus on the bias into 2" pieces. Combine the scallions, ginger, garlic, and black beans in a small bowl and place within reach of the stove.

4. Take batteries out of smoke alarms. Heat a wok over high heat until very hot, about 2 minutes. Pour a thin line of peanut oil in a circle around the center circumference of the wok. Let the oil run down the side and pool in the middle. If the wok is hot enough the oil will begin to shimmer and smoke.

5. Immediately add half of the garlic-scallion mixture; stir fry just long enough to flavor the oil, then scatter half of the meat around the lower half of the wok. Allow the wok to regain heat by not stirring the meat for 15-20 seconds, then stir fry until it just begins to lose its redness, another 45 seconds or so.

6. Shovel the meat onto a plate and wipe the wok clean with a wad of paper towel. Reheat wok and stir fry remaining meat as above; transfer to the plate and wipe the wok again.

7. Reheat wok and drizzle with oil as above. Add mushrooms and asparagus and stir-fry until the colors are bright, about 45 seconds. Combine the chicken stock and cornstarch in a small bowl and stir into the asparagus and mushrooms. Return the meat to the pan and stir fry to blend flavors. Continue cooking until the sauce is shiny and thick enough to coat the meat and vegetables, but not gloppy. If the sauce seems too thick, add a splash of water or chicken stock.

8. Return batteries to smoke alarm and serve at once with steamed rice.

Serves 4



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