Recipe by Hey Jude
Delicious and quick to prepare. I serve this with steamed jasmine rice for a nice after-work dinner. Adapted from Bon Appetit
Top Review by Lynn in CO
We really liked this and it came together quickly. I doubled the sauce recipe b/c I had a bit more than a pound of sirloin AND we like extra sauce for rice. I didn't use the fish sauce (we don't really care for it) instead did 1 tablespoon oyster sauce and 1 tablespoon soy sauce. Nice meal w/ingrediants I ususally have on hand. Thanks!
- 1 lb lean sirloin steaks, sliced into thin strips
- 2 teaspoons cornstarch
- 4 tablespoons peanut oil, divided
- 1 teaspoon sesame oil
- 1 lb thin asparagus, tough ends snapped off and cut on the diagonal into 1 1/2 inch pieces
- 1 bunch green onion, thinly, diagonally sliced
- 1 1⁄2 tablespoons peeled minced fresh ginger
- 2⁄3 cup beef broth
- 1 tablespoon fish sauce (nam pla)
- 1 teaspoon sugar
Directions See How It's Made
- 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.