Green Peppercorn Beef with Asparagus and Rotini
This recipe is from Simply Ming One-Pot Meals
and is used with permission from Kyle Books and Ming Tsai.
Photo: Antonis Achilleos
Prep time: 25 minutes
Cook time: 30 minutes
1.5 Pound Flank Steak Sliced 1/4" Thick (Remove any Silverskin
& Slice on the bias)
1/2 Pound Rotini Pasta
1 Pound Thin Asparagus (ends trimmed)
5 Tablespoons Grape-Seed or Canola Oil
1 Bunch Scallions Sliced Thin (White and Green Parts)
1/2 Cup Chicken Broth or Low-Sodium Chicken Broth
2 Tablespoons Naturally Brewed Soy Sauce
5 Garlic Cloves (Sliced Thin)
2 Tablespoons Crushed Green Peppercorns
Freshly Ground Black Pepper to Taste
Kosher Salt to Taste
Fill a large bowl with water and add ice cubes. In a wok, cook
the asparagus in abundant boiling salted water until tender-crisp,
1 to 2 minutes. Transfer to the ice water with a skimmer, and when
cold drain. Cut the asparagus into 2" lengths, and set aside.
Add more ice cubes to the bowl if necessary. Return the water in
the wok to a boil and cook the pasta until al dente, about 11 minutes.
Transfer to the ice water and when cold, drain and set aside.
Drain and dry the wok and heat it over high heat. Add 2 tablespoons
of the oil and swirl to coat the bottom. When the oil is hot, add
half the beef and stir-fry until rare, 3 to 4 minutes. Transfer
to a plate. Add 2 more tablespoons of the oil, swirl, stir-fry the
remaining beef, and transfer to the plate.
Add the remaining tablespoon oil to the wok, swirl, and when the
oil is hot, add the garlic, peppercorns and scallions. Season with
salt and pepper and stir-fry until soft, about 2 minutes. Return
the beef to the wok, add the asparagus, rotini and stock, and stir-fry
until heated through, 3 to 4 minutes. Add the soy sauce and stir
to blend. Adjust the seasoning, if necessary, and serve in four
individual pasta dishes.
©2010 Ming Tsai
To Drink we recommend a spicy Shiraz,
like Kangarilla Road Shiraz/Viognier from Australia.