A welcomed variation of the American favorite, “Beef with Broccoli”. Of course broccoli may be substituted at anytime!
1 pound flank steak
½ pound fresh asparagus
½ small yellow onion
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
2 tablespoons water
¼ teaspoon salt
¼ teaspoon sugar
3 tablespoon soy sauce (Kikkoman brand)
1 tablespoon rice wine or cooking sherry
2 teaspoons cornstarch
1 teaspoon finely grated fresh ginger root
1 teaspoon sugar
1 teaspoon pure sesame oil
Cut flank steak along the grain into 1-½ inch wide strips. Next, angle the knife away from you at a 45-degree angle. Slice against the grain into ¼ inch thick pieces. Peel and finely grate the ginger root. In a bowl, combine the beef with the marinade ingredients. Mix together thoroughly and set aside. Wash and remove the tough ends of asparagus. Slice the asparagus into 2 inch diagonal pieces. Cut the onion into ¼ inch squares.
Heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, brown the onions for a few seconds. Add the marinated beef. Cook and stir for approximately 2 minutes until the beef is medium rare. Transfer beef to a bowl. Add asparagus and 2 tablespoons of water into the wok. Cook for 30 seconds. Add ¼ teaspoon salt and ¼ teaspoon sugar. Cook the asparagus for approximately 2 more minutes until tender. Be careful not to overcook. Return cooked beef to wok. Stir-fry beef and asparagus for an additional 30 seconds. Serve hot.
Makes 4 servings
Preparation time: 20 minutes
Cooking time: 6 minutes