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.
Excellent quick weekday meal! I used London Broil instead of flank steak which worked well. The only difference I made in the recipe was to not cook all the pink out of the beef, just because that's the way we like it! I think the addition of red pepper flakes is a great idea and will try that next time we make it. Also maybe some mushrooms. A definite keeper. Thanks for sharing!
Yum, we loved this. I also doubled the sauce and added red pepper flakes as it wasn't quite spicy enough for us. Also toasted some cashews to sprinkle over the top. I'm not keen on carrots so instead used an onion. Keeper for our family.