I am sure many of you have tried being on a no-rice diet at some point in your life. I have. Many many times. The thing is, no matter how much I try, rice still show up on the dining table. Hey, it’s kinda a staple here so I guess trying to avoid it is next to impossible.
Nowadays, I am resigned to the fact that rice is not really the culprit here. It’s how much rice I eat that’s making my pants hate me….ouch!
So now, I’ve learned to limit my rice intake into one cup or half a cup depending on what I’m going to eat with it.
This was yesterday’s lunch. I think I’ve been making more chinese recipes these days than any other. Chinese is another one of my guilty pleasures because they’re mostly oily, greasy, salty, and msg-laden…
To ease up my guilt a little, I made another Chinese Fake-Out dish which maybe a bit salty but is MSG-free.
Bonus points for my little girl liking it and asking for an extra serving of rice…Oh how I wish I still have a growth spurt and could do the same!
What’s not to like? It’s has all kinds of texture and flavor. It has ginger, chili oil, black beans, asparagus, bell pepper, cashew nuts, and the freshest beef from my suki at the wet market.
This has just earned it’s place as a regular on our lunch table, I hope it will make it into yours.
Thanks for dropping by today and I really hope you try this recipe…
- 5oog sirloin, cut into thin strips
- 2 tbsp soy sauce
- 2 tbsp cornstarch
- 1 tbsp grated ginger
- 1 tsp chili oil
- 2 tbsp +3 tbsp canola oil
- 2 cloves garlic, finely minced
- 2 green or red bell pepper, cut into thin strips
- 1 bunch asparagus, trimmed and cut into 1″ lengths
- ¼ cup black bean sauce
- ¼ cup cashew nuts
- Combine the beef strips with soy sauce, cornstarch, grated ginger, and chili oil. Mix well so that the beef strips are evenly coated. Marinate it for 20 minutes.
- In a wok or non-stick skillet, heat the canola oil.
- Saute the garlic for a few seconds just until it browns on the edges, then add the bell pepper and asparagus.
- Stir fry for a minute, or until the asparagus is tender and bright green.
- Remove from the pan using a slotted spoon and set aside.
- Add the beef to the pan, and stir fry for 2 minutes or until browned.
- Put back the vegetables and add the black bean sauce.
- Cook for another minute or two, or until the sauce is warmed through.
- If the sauce looks too thick, you can thin it out with water, adding 1 tbsp at a time until the dish looks saucy enough for your liking
- Sprinkle with cashew and give it a quick stir.
- Serve immediately over steaming hot rice...perfect!