I love Owen Wilson, Jackie Chan, and Shanghai Steak & Asparagus. When Shanghai Noon came out way back in 2000, it didn’t matter how many action adventures I had ignored for decades. It was time to see one again. And then Shanghai Knights. The best.
And now another great adventure, Shanghai Steak & Asparagus. You don’t have to have perfect comedic timing or do any of your own stunts, either. You’re welcome.
Shanghai Steak & Asparagus
- 3-6 tablespoons olive oil
- 1 pound ribeye steak (or preferred boneless steak)
- 1 pound asparagus, diagonally diced into 1 inch pieces
- 1 cup cold water
- 1 tablespoon beef Better than Boullion
- 3 tablespoons balsamic vinegar
- 1 tablespoon soy sauce
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 2 tablespoons cornstarch
- 2 tablespoons molasses (30 g carbs) or honey (34 g carbs)
- Sea salt
- Coarse ground pepper
Using a large, oven-safe pan, cook the steak as shown here. Set aside to rest at least 10 minutes before slicing.
Drizzle a little bit of olive oil in steak pan and saute asparagus for a couple of minutes until hot. Set aside.
Carefully add remaining ingredients to the pan. Since the pan is very hot, ingredients might splatter. Whisk as the sauce comes to a boil.
Slice steak. Add steak and asparagus back into the pan. Give a stir to coat well with the sauce.
Shanghai Steak & Asparagus will pair perfectly with Shanghai Dawn which will be coming to theaters, well, eventually. It was just announced and I’ll be patiently waiting.
