Ingredients
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1 lb lean sirloin steaks, sliced into thin strips
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2 teaspoons cornstarch
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4 tablespoons peanut oil, divided
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1 teaspoon sesame oil
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1 lb thin asparagus, tough ends snapped off and cut on the diagonal into 1 1/2 inch pieces
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1 1/2 tablespoons peeled minced fresh ginger
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2/3 cup beef broth
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1 tablespoon fish sauce (nam pla)
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1 teaspoon sugar
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1 bunch green onion, thinly, diagonally sliced
Instructions
- Combine beef and cornstarch in a large bowl; using your hands, rub to coat well.
- Heat 2 tablespoons peanut oil in a large skillet over high heat; working in batches, add beef in a single layer and cook, undisturbed, until meat begins to blacken on the bottom, about 1 1/2 minutes; turn over and cook until second side browns, about 1 minute; transfer beef to a large plate.
- Heat remaining 2 tablespoons peanut oil and 1 tsp sesame oil in same skillet over medium-high heat; add asparagus, green onions and ginger; saute until vegetables are tinged brown and crisp-tender, about 2 minutes; add broth, fish sauce and sugar; bring to a boil; return beef to skillet and cook until sauce is slightly thickened, about 1 minute.
- Transfer to a platter and serve.