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| Asparagus Beef Rolls (Hong Kong) |
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| 3/4
pound beef eye of round 12 large asparagus spears, trimmed to 5 inches long 1 ounce enoki mushrooms 1/2 small red bell pepper, seeded and julienned 2 tablespoons cooking oil 1/3 cup chicken broth 1/2 teaspoon corn starch dissolved in 1 teaspoon water Marinade: 2 tablespoons soy sauce 1 tablespoon minced garlic 2 teaspoons packed brown sugar 1 teaspoon sesame oil 6 slices smoked lean bacon Getting Ready: Cut beef into 12 slices, each about 4 inches by 3 inches by 1/8 inch thick. Combine marinade ingredients in a bowl; add beef and stir to coat. Let stand for 10 minutes. Cut bacon in half crosswise to make 12 pieces. Make each roll: Place a slice of beef on a work surface. Place an asparagus spear, several enoki mushrooms, and a juilenned bell pepper along one end of beef. Roll beef over vegetables into a cylinder. Wrap bacon around beef roll and secure with a wooden pick. Cooking: Place a wide frying pan over high heat until hot. Add oil; when oil is hot, add rolls and pan-fry until browned on all sides, 2 to 3 minutes. Add broth and bring to a boil. Reduce heat, cover, and simmer for 3 minutes. Add corn starch solution and cook, stirring, until sauce boils and thickens. Remove wooden picks and arrange rolls on a serving platter. Pour pan juices over rolls and serve. Makes 12 rolls. |
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