Ingredients
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1 1/2 teaspoons soy sauce
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2 1/2 teaspoons wine
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1/4 teaspoon sesame oil
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1/4 teaspoon ginger
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1 1/2 teaspoons cornstarch
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1/2 lb flank steak
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1/2 lb fresh asparagus
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1 small carrot
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3 tablespoons oil
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2 slices fresh ginger, shredded
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1 tablespoon oyster sauce
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1/2 teaspoon sugar
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1 teaspoon wine
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1 teaspoon oil
Instructions
- Mix together soy sauce, wine, sesame oil, ginger, cornstarch and oil for marinade.
- Cut beef across the grain into 1 1/2 by 2 inch slices. Marinate 2 hours.
- Break off and discard tough ends of asparagus. Cut diagonally into 1 1/2-2 inch lengths.
- Peel and cut carrot into 1/2 inch rounds.
- Heat oil in wok or skillet over high heat.
- Add ginger and stif for 30 seconds.
- Add beef to skillet and stir-fry till redness disappears, about 1 1/2 to 2 minutes. Remove and set aside.
- Add asparagus and carrots to wok/skillet, stirring for 30 seconds.
- Stir in remaining ingredients, except cornstarch solution.
- Cover and cook for 2 1/2-3 minutes.
- Return beef to skillet, stir well and thicken with cornstarch.
- Serve hot over cooked rice.