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Source

Simply Ming

Servings/Yield

--

Cuisine

Asian

Course

Main

Ingredients

• 1 lb. filet mignon, trimmed, cut into 1 inch cubes
• ¼ cup Garlic-Ginger-Soy syrup, + 2 tablespoons
• 1 package sizzling rice cakes
• 5 stalks asparagus, bias cust into 1 inch lengths
• 1 red pepper, 1 inch dice
• 1 white onion, 1 inch dice
• canona oil

Method

1. Prepare a fryer or stockpot filled 1/3 full with oil and heat to 400°F.
2. 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.
3. 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.
4. 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.
5. 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.
6. To serve, arrange sizzling rice cakes on platter and top with filet mignon stir-fry.