Marinade:
2 T. soy sauce
2 T. cornstarch blended with 1/4 c. water
2 T. peanut oil
1 T. dry sherry
1/2 t. sugar
1 1/2 pounds boneless sirloin or flank steak, cut diagonally in to thin 2" long strips
1 c. long-grain white rice
Sauce:
1/3 c. soy sauce
2 T. dry sherry
1 1/2 t. chili oil or 1 1/2 t. peanut oil blended with 1/4 t. hot red pepper sauce
1 T. cornstarch blended with 1/4 c. beef broth
2 T. Oriental oyster sauce (optional)
Stir Fry:
4 T. peanut oil
1 T. minced fresh ginger
1 T. minced garlic
1 1/2 pounds asparagus, cut in to 1 1/2" lengths
salt
1/2 c. beef broth
1 T. sesame oil
2 T. sesame seeds
- Combine the soy sauce, cornstarch, oil, sherry and sugar.
- Add the beef and marinate for 30 minutes or more.
- Cook the rice according to the package directions.
- Combine the soy sauce, sherry, chili oil, cornstarch mixture and the oyster sauce (if desired). Set aside.
- Heat 2 T. of peanut oil in a 12"skillet or wok over medium high heat for 1 minute.
- Add the beef and brown for 2 to 3 minutes.; transfer to a plate.
- Heat the remaining 2 T. peanut oil in the skillet for 1 minute.
- Add the ginger and garlic and stir fry for 30 seconds.
- Add the asparagus and salt and stir fry for 1 minute.
- Add the stock, bring to a boil, cover, and steam for one minute.
- Uncover, return the beef to the skillet and stir-fry for 30 seconds.
- Add the sauce and cook, stirring, until thickened.
- Add the sesame oil and sprinkle the sesame seeds on top.
- Serve over the rice.
