Flank Steak Stir Fry with Asparagus and Red Pepper
Ingredients
- 3 tablespoons peanut oil
- 1 1/2 cups asparagus
- 1 pound flank steak
- 1 red bell pepper
- 2 3 teaspoonstablespoons cornstarchwater
- 3 tablespoons soy sauce
- 1 teaspoon fresh ginger
- 1 small clove garlic
- 1 green onion
- 1/2 teaspoon chili oil
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Instructions
- 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 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 until the bell pepper strips are just beginning to wilt, 1 to 2 minutes.
- Quickly stir the cornstarch liquid and add it to the pan along with the stir fry sauce. Cook until sauce thickens, 1 to 2 minutes.,Return the asparagus to the pan, toss to evenly coat, and serve with steamed white rice (unless you are going low-carb, in which case, leave out the rice).
Source
Original recipe: View Original