Contributed By: sabrinaw
Williams-Sonoma Meats and Poultry
Tender flank steak is accented with green asparagus and red bell peppers, all bound together in a simple soy-and-ginger sauce. Serve with steamed rice.
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Total Preparation Time: Less than 15 minutes
Ingredients: Beef
Vegetables
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: Asian
Special Features: Quick to Prepare (under 30 minutes)
Simple (6 ingredients or less)
Meal Type: Entree
Sauces
Ingredients
3 tablespoons Peanut oil
1/2 pound Asparagus, trimmed on diagonal into 1 1/2 inch lengths, parboiled for 2 minutes, drained, rinsed in cold water and drained again
1 pound Flank steak, sliced in half horizontally and then into thin strips, 2 inches in length and 1/4 inch wide
1 Red bell pepper seeded and cut into strips
2 teaspoons Cornstarch (cornflour) dissolved in 3 tablespoons of water
1/4 cup Stir-Fry Sauce: Combine below ingredients and stir well. Keep refrigerated for up to 1 week in glass jar.
3 tablespoons Soy sauce
1 teaspoon Finely chopped, peeled fresh ginger
1 Small clove garlic, minced
1 Green spring onion, including tender green tops, finely chopped
1/2 teaspoon Chili Oil: Combine below ingredients and bring almost to boil; let cool and strain oil into glass jar. Keep in refrigerator indefinitely. The longer flakes are in oil, hotter it becomes.
1/4 cup Red pepper flakes
1 cup Peanut, canola or safflower oil
Preparation
In a wok or large frying pan over high heat, heat 1 tablespoon of the oil, swirling to coat the bottom and sides of the pan. When the oil is almost smoking, add the asparagus and stir-fry until lightly browned, about 2 minutes. Transfer to a dish.
Add another 1 tablespoon of oil to the pan over high heat, again swirling to coat. When the oil is almost smoking, spread half of the beef strips evenly in pan and stir-fry until lightly browned but still pink inside, 2-3 minutes. Transfer to a bowl. Add the remaining 1 tablespoon of oil and cook remaining beef in the same manner.
Return the first batch of beef to the pan and add the bell pepper. Stir-fry over high heat until the bell pepper begins to soften, 1-2 minutes. Quickly stir in the cornstarch mixture along with the sauce. Stir-fry until the sauce thickens, 1-2 minutes. Return asparagus to the pan, toss to coat evenly with the sauce and serve.
Cook's Notes
Nutrition Information
Calories: 317
;
Total Fat: 19.7 g
;
Saturated Fat: 5.6 g
;
Polyunsaturated Fat: 4.1 g
;
Carbohydrates: 10.3
;
Protein: 26.2 g
;
Vitamin A: 87.9 %
;
Vitamin C: 118.1 %
;
Calcium: 3.4 %
;
Sodium: 762.9 mg
;
Iron: 20.5 %
;
Fiber: 3.5 g