Spicy Beef and Asparagus Lo Mein

Sichuan Cucumber Salad

Chef: Naomi Kakiuchi from NuCulinary

www.NuCulinary.com

206-932-3855

Wine Varietal: Dry Riesling, Sauvignon Blanc

Serves 4

1 pound beef, can use flat iron, tri tip, sirloin etc.

8 dried shiitake mushrooms, rehydrated or 8 fresh

4 spring onions or 1/2 cup sliced garlic chives

1 pound fresh linguine or long noodle

2 ½ tablespoons oil

3 tablespoons minced fresh ginger

2 tablespoons minced garlic

2 ½ tablespoons rice wine or sake

1 pound asparagus

Garlic Marinade

2 tablespoons soy sauce

1 ½ tablespoons rice wine or sake

1 tablespoon sugar

1 ½ tablespoons minced garlic

Sauce:

2 ¼ cups chicken broth or water

7 ½ tablespoons soy sauce

3 tablespoons rice wine or sake

1 ½ teaspoon toasted sesame oil

1 ½ teaspoon ground black pepper

2 ½ tablespoons cornstarch

1. Lay beef on a cutting board and cut into thin slices with knife at a low slant to the board. Cut those slices into matchstick-size shreds; place them in a bowl with garlic marinade. Toss lightly, cover with plastic wrap and refrigerate.

2. Remove the stems from the mushrooms and cut into very thin shreds. Cut onions julienne about 1½ inches long. If using garlic chives, trim the ends and cut into 1-inch lengths. Snap asparagus stalks at the natural break, cut into 1 inch lengths.

3. Bring 3 quarts water to a boil, add noodles and cook about 1-2 minutes or until al dente, drain and rinse lightly to remove starch.

4. Heat 2 1/2 tablespoons oil in wok or large skillet until very hot but not smoking. Add beef shreds and toss lightly over high heat until they change color and separate. Remove from wok and set aside. Clean out pan.

5. Reheat pan, add remaining 1 tablespoon of oil, and heat 20 seconds. Add ginger, garlic and black mushrooms and asparagus and stir-fry over high heat about 15 before adding sake. Cook mixture 1 minute and then add sauce, stirring continuously to prevent lumps, until it thickens.

6. Mix in noodles and beef and bring to temperature. Serve immediately.

Chef Tips:

1. Use medium high to high heat for your stir-fry dishes.

2. Stir-fry hints for great flavor: warm wok or skillet ahead, add oil and your aromatics, onion, garlic, etc.; cook in batches so your heat does not dissipate and as the vegetables release their water, you don’t steam your dish but continue to “fry” for best flavor.

3. What is the difference between thick and thin asparagus. I choose thick ones for grilling and then use the thin or medium thin for stir-fry and sautés