Ingredients
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1 1/4 lbs sirloin steaks or 1 1/4 lbs flank steaks, cut into thin strips
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2 tablespoons peanut oil (or canola oil)
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4 garlic cloves, minced
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1 teaspoon salt
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1 1/2 lbs asparagus, cut into 2-inch pieces (cut very thick stalks in half lengthwise as well)
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6 green onions, sliced
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1/8 cup sherry wine
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1/8 cup light soy sauce
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2 teaspoons cornstarch
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2 teaspoons fresh ground ginger
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1/4 teaspoon Chinese five spice powder
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1/2 teaspoon pepper
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2 tablespoons brown sugar
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3/4 cup sliced carrot
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1 lb baby portabella mushrooms, sliced
Instructions
- In a large skillet, heat oil on high heat.
- Meanwhile, in a small bowl, combine sheery wine, soy sauce, cornstarch, ginger, 5 spice powder, pepper and brown sugar. Mix well until cornstarch and sugar is dissolved.
- Sprinkle beef strips with the salt.
- When skillet and oil are hot, add beef strips and garlic and stir-fry over high heat until beef has just a little pink remaining.
- Add asparagus, onions and carrots and continue to stir fry over high heat for about 2 minutes. Add sherry/soy sauce mixture to skillet. Add mushrooms to skillet and continue stir-frying for about 3-5 minutes or until your asparagus and carrots are desired crisp-tenderness.
- Serve over hot cooked rice, if desired.