Name: Flank Steak Stir Fry with Asparagus and Red Pepper
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 3 tablespoons canola or peanut oil -; 1/2 lb asparagus, trimmed, cut on the diagonal into 1 1/2 inch lengths (about 1 1/2 cups) -; 1 pound flank steak, sliced in half lengthwise (along the grain) and then cut into thin strips (across the grain), 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 -; Stir Fry Sauce: -; 3 tablespoons soy sauce (use gluten-free soy sauce for gluten-free version) -; 1 teaspoon finely chopped, peeled, fresh ginger -; 1 small clove garlic, minced -; 1 green onion, including green tops, chopped -; 1/2 teaspoon chili oil -

Flank Steak Stir Fry with Asparagus and Red Pepper

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Flank Steak Stir Fry with Asparagus and Red Pepper

1. 3 tablespoons canola or peanut oil -

2. 1/2 lb asparagus, trimmed, cut on the diagonal into 1 1/2 inch lengths (about 1 1/2 cups) -

3. 1 pound flank steak, sliced in half lengthwise (along the grain) and then cut into thin strips (across the grain), 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) -

4. 1 red bell pepper, seeded, de-ribbed, and cut into thin strips 2 inches long and 1/4 inch wide -

5. 2 teaspoons of cornstarch dissolved into 3 Tablespoons of water -

6. Stir Fry Sauce: -

7. 3 tablespoons soy sauce (use gluten-free soy sauce for gluten-free version) -

8. 1 teaspoon finely chopped, peeled, fresh ginger -

9. 1 small clove garlic, minced -

10. 1 green onion, including green tops, chopped -

11. 1/2 teaspoon chili oil -

How to cook deliciously - Flank Steak Stir Fry with Asparagus and Red Pepper

1. Stage

Blanch the asparagus: Fill a medium sized saucepan halfway with water and bring to a boil. Blanch the cut asparagus for 2 minutes. Drain, rinse with cold water to stop the cooking, and set aside.

2. Stage

Assemble stir fry sauce: In a small dish, stir together the stir fry sauce ingredients—soy sauce, chopped ginger, minced garlic, chopped green onion, chili oil—and set aside.

3. Stage

Stir fry asparagus: Heat 1 tablespoon of oil in a wok (or a thick-bottomed pot that can handle high heat) on high heat until shimmery. Add the asparagus and fry, stirring constantly, for 2 minutes or until lightly browned. Remove the asparagus from the pan and set aside.

4. Stage

Stir fry beef strips: Heat another tablespoon of oil in the pan on high heat until shimmery. Stir fry the beef strips in batches, for 2 to 3 minutes per batch, until they are browned but still a little pink inside.

5. Stage

Stir fry bell pepper: Return the first batches of beef strips to the pan along with the bell pepper strips. Stir and toss over high heat until the bell pepper strips are just beginning to wilt, 1-2 minutes.

6. Stage

Add cornstarch slurry and stir fry sauce: 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 white rice (unless you are going low-carb, in which case, leave out the rice). Adapted (barely) from a recipe in Meats and Poultry: the Best of Williams-Sonoma Kitchen Library