I believe this is from the Yan Can Cookbook that I borrowed from my sister-in-law years ago. This is a flavorful and colorful combination. I think I may have added more soy sauce during the cooking process when I made this, so naturally, make the necessary adjustments to suit your family. It would probably be good with a little heat added to it (crushed red pepper or chiles maybe) Prep time includes 2 hours for marination.
- 1 1⁄2 teaspoons soy sauce
- 2 1⁄2 teaspoons wine
- 1⁄4 teaspoon sesame oil
- 1⁄4 teaspoon ginger
- 1 1⁄2 teaspoons cornstarch
- 1 teaspoon oil
- 1⁄2 lb flank steak
- 1⁄2 lb fresh asparagus
- 1 small carrot
- 3 tablespoons oil
- 2 slices fresh ginger, shredded
- 1 tablespoon oyster sauce
- 1⁄2 teaspoon sugar
- 1 teaspoon wine
- 1⁄2 cup beef stock
- 1 1⁄4 teaspoons cornstarch (mixed with small amount of liquid to make a paste)
- 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.