Cut flank steak in half horizontally, then in thin strips,2 inches long, 1/4 inch thick.
Asparagus is trimmed, cut on the diagonal into 1 1/2 inch lengths(about 1/2 Cup)parboiled in boiling water 2 min, drained, rinsed in cold water and drained again. Red pepper is seeded, cut into strips, 2 inch long, 1/4 inch wide.
Cornstarch is dissolved in the 3 TBS. water.
ALL PURPOSE STIR FRY SAUCE combine the soy sauce, ginger, garlic, green onion and chili oil...stir well.
CHILI OIL combine 4 TBS. red pepper flakes and 1 cup peanut, canola or safflower oil in small saucepan. Bring almost to boil, then turn off heat and let cool. Strain into a glass jar with lid....makes 1 Cup.
In a Wok or frying pan over high heat, warm 1 TBS of the oil, swirling to coat. When the oil is very hot, but not quite smoking, add the asparagus and toss until lightly brown, about 2 min. transfer to a dish.
Add another 1 TBS. of oil, then add half the beef strips until lightly brown and pink inside, about 2 to 3 min. Transfer to a bowl. Add the remaining oil and cook the remaining beef.
Add the first batch of beef back to the pan with the beef just cooked. Add the bell pepper and heat until it just begins to wilt, about 1 to 2 min. Quickly stir the cornstarch liquid, and add it to the pan with the stir fry sauce. Cook another 1 to 2 min. then add the asparagus to coat evenly with the sauce. Serve immediately. The cornstarch liquid and stir fry sauce can be mixed together and then added...does fine
Serving
Suggestions
Serve with steamed rice. Turkey or chicken beast make a nice substitute for the beef.
Originally Submitted
10/19/2012
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