- 4
Ingredients
- 3 Tbsp peanut oil
- 1/2 lb asparagus, trimmed, cut on the diagonal int 1 1/2-inch lengths, parboiled for 2 minutes, drained, rinsed in cold water, and drained again
- 1 lb flank steak, sliced in half horizontally and then cut into thin strips 2 inches long and 1/4-inch wide
- 1 red bell pepper, seeded, deribbed, and cut into strips about 2 inches long and 1/4 inch wide
- 2 tsp cornstarch dissolved in 3 Tbsp water
- Stir-fry sauce
Preparation
Step 1
In a wok or large frying pan over high heat, heat 1 Tbsp of the oil, swirling to coat the bottom and sides of the pan. When the oil is almost smoking, add the asparagus and stir-fry until lightly browned, about 2 minutes. Transfer to a dish.
Add another 1 Tbsp oil to the pan over high heat, again swirling to coat the pan. When the oil is almost smoking, add half the beef strips and stir-fry until lightly browned but still slightly pink inside, 2-3 minutes. Be sure to distribute the meat evenly in the pan so it comes into maximum contact with the heat and cooks evenly. Transfer to a bowl. Add the remaining 1 Tbsp oil to the pan and cook the remaining beef in the same manner.
Return the first batch of beef to the pan and add the bell peppers. Stir-fry over high heat until the bell pepper begins to soften, 1-2 minutes. Quickly stir in the cornstarch mixture along with the sauce. Stir fry until the sauce thickens, 1-2 minutes. Return the asparagus to the pan, toss to coat evenly with the sauce, and serve.