Serves 4
- 1 pound filet mignon, trimmed, cut into 1-inch cubes
- 1/4 cup plus 2 tablespoons Garlic-Ginger-Soy Syrup, divided
- 1 package sizzling rice cakes
- 5 stalks of green asparagus, bias-cut into 1-inch lengths
- 1 small red or green bell pepper, cut into 1-inch dice
- 1 small white onion, cut into 1-inch dice
- Grapeseed or canola oil
- Kosher salt and freshly ground black pepper
- Prepare a fryer or stockpot filled 1/3 full with oil and heat to 400°F.
- In a large bowl, combine beef and 2 tablespoons Garlic-Ginger-Soy Syrup. Stir to coat thoroughly and marinate for 30 minutes to 1 hour.
- Meanwhile, when oil is hot, gently place rice cakes into oil and fry until puffed, about 30 seconds, turning halfway through cooking. Remove to a paper towel-lined plate.
- Heat a large sauté pan lightly coated with oil over high heat. Add marinated beef and stir-fry briefly, just until meat is seared on all sides, about 2 minutes. (You will be cooking the meat a second time.) Remove beef to a dish.
- Lightly coat the same pan with oil over high heat. Add asparagus and cook for about 30 seconds, then add remaining Garlic-Ginger-Soy Syrup, pepper and onion and stir-fry for about 1 minute, coating vegetables with syrup. Check flavor and season, if necessary. Add beef and stir-fry for about 2 minutes more, until vegetables are tender-crisp and beef is cooked but still medium-rare in center.
- To serve, arrange sizzling rice cakes on platter and top with filet mignon stir-fry.
>>This recipe appears in
Episode #426.
>> For additional recipes and more, visit
www.ming.com
