3 Tbsp. vegetable oil
1/2 lb. asparagus, trimmed, cut on the diagonal into 1 1/2 inch lengths (about 1 1/2 cups)
1 lb. of flank steak, sliced in half lengthwise (along the grain) and then cut into thin strips
2 inches long and 1/4 inch wide (put the steak in the freezer for 15 minutes before slicing to make it easier to slice)
1 red bell pepper, seeded, de-ribbed, and cut into thin strips 2 inches long and 1/4 inch wide
2 teaspoons of cornstarch dissolved into 3 Tablespoons of water
All Purpose Stir Fry Sauce
3 Tbsp. soy sauce (use gluten-free soy sauce for gluten-free version)
1 tsp. finely chopped, peeled, fresh ginger
1 small clove garlic, minced
1 green onion, including green tops, chopped
1/2 tsp. chili oil
While you are chopping the ingredients in preparation, bring a small saucepan of water to boil. Parboil the asparagus pieces for 2 minutes, drain, rinse in cold water, drain, and set aside. If you are planning to serve this dish with rice, in a separate pan, prepare 2 cups of white rice, following the instructions on the rice package.
Prepare the All Purpose Stir Fry Sauce by combining the ingredients in a small dish, and set aside.
Stir-fry the asparagus in a wok (or a thick-bottomed pan with at least 2″ sides that can take high heat) in 1 Tbsp. of oil, on high heat, for about 2 minutes until lightly browned. Remove asparagus from pan and set aside.
Add another 1 Tbsp. of oil to the pan and stir fry the beef strips, in 2 batches, for 2-3 minutes until browned but still pink inside. Return the first batch of beef to the pan and add the bell pepper. Stir and toss over high heat until just beginning to wilt, 1-2 minutes.
Quickly stir the cornstarch liquid and add it to the pan along with the stir fry sauce. Cook until sauce thickens, 1-2 minutes. Return the asparagus to the pan, toss to evenly coat and serve with steamed rice.
Recipe adapted from Meats and Poultry: the Best of Williams-Sonoma Kitchen Library