Ingredients with Measurements:
- 1 pound flank steak, thinly sliced against the grain
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1/4 teaspoon red pepper flakes
- 2 green onions, thinly sliced
- Salt and pepper, to taste
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a small bowl, whisk together the cornstarch and 1/4 cup of water until smooth. Set aside.
2. In a wok or large skillet, heat the vegetable oil over high heat. Add the sliced flank steak and stir-fry for 2-3 minutes until browned. Remove the beef from the wok and set aside.
3. Add the asparagus to the wok and stir-fry for 2-3 minutes until crisp-tender. Remove the asparagus from the wok and set aside.
4. Add the grated ginger and minced garlic to the wok and stir-fry for 30 seconds until fragrant.
5. In a small bowl, whisk together the soy sauce, honey, rice vinegar, and red pepper flakes. Pour the sauce into the wok and bring to a simmer.
6. Add the cornstarch mixture to the wok and stir until the sauce thickens.
7. Add the beef and asparagus back to the wok and stir-fry for 1-2 minutes until heated through.
8. Season with salt and pepper to taste.
9. Garnish with sliced green onions and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 310
- Fat: 11g
- Carbohydrates: 19g
- Protein: 33g
- Sodium: 1300mg
- Fiber: 3g
- Sugar: 13g
Substitutions for ingredients:
- Flank steak can be substituted with sirloin steak or beef tenderloin.
- Asparagus can be substituted with broccoli, green beans, or snap peas.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add sliced mushrooms or bell peppers to the stir-fry.
- Use chicken or shrimp instead of beef.
- Make it vegetarian by using tofu instead of beef.
Tips and tricks:
- Slice the beef against the grain to ensure it stays tender.
- Don't overcook the asparagus to maintain its crisp texture.
- Use a wok or large skillet to ensure even cooking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove until heated through.
Presentation ideas:
- Serve the stir-fry over a bed of rice or noodles.
- Garnish with sesame seeds or chopped cilantro.
Garnishes:
- Sliced green onions, sesame seeds, chopped cilantro
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed broccoli, edamame, or egg rolls.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the beef is tough, it may have been sliced with the grain instead of against it.
Food safety advice:
- Ensure the beef is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
- Stir-fry originated in China and has been a popular cooking technique for centuries.
Flavor profiles:
- Savory, sweet, and slightly spicy.
Serving suggestions:
- Serve hot as a main dish.
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Region: Chinese