Ingredients
3tbspcanola or peanut oil
½lbasparagus,(about 1½ cups) trimmed, cut on the diagonal into 1½-inch lengths
1lbflank steak,sliced in half lengthwise
1red bell pepper,seeded, de-ribbed, and cut into thin 2-inches long and ¼-inch wide strips
2tspcornstarch,(dissolved into 3 tbsp of water)
3tbspsoy sauce
1tspfresh ginger,finely chopped, peeled
1clovesmall garlic,minced
1green onion,tops included, chopped
½tspoil
Preparation
Fill a medium-sized saucepan halfway with water and bring to a boil.
Blanch the cut asparagus for 2 minutes.
Drain, rinse with cold water to stop the cooking and set aside.
In a small dish, stir together the stir fry sauce ingredients—soy sauce, chopped ginger, minced garlic, chopped green onion, chili oil—and set aside.
Heat 1 tablespoon of oil in a wok (or a thick-bottomed pot that can handle high heat) on high heat until shimmery.
Add the asparagus and fry, stirring constantly, for 2 minutes or until lightly browned.
Remove the asparagus from the pan and set aside.
Heat another 1 tablespoon of oil in the pan on high heat until shimmery.
Stir fry the beef strips in batches, for 2 to 3 minutes per batch, until they are browned but still a little pink inside.
Return the first batches of beef strips to the pan along with the bell pepper strips.
Stir and toss over high heat for 1 to 2 minutes until the bell pepper strips are just beginning to wilt.
Quickly stir the cornstarch liquid and add it to the pan along with the stir fry sauce.
Cook for 1 to 2 minutes until sauce thickens.
Return the asparagus to the pan, toss to evenly coat, and serve with steamed white rice.
