Marinated Sesame Beef Stir-Fry

wok (Photo credit: cwf)

 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

1. Combine the soy sauce, cornstarch,oil, sherry and sugar.
2. Add the beef and marinate for 30 minutes or more.
3. Cook the rice according to the package directions.
4. Combine the soy sauce, sherry, chili oil, cornstarch mixture and the oyster sauce (if desired).  Set aside.
5. Heat 2 T. of peanut oil in a 12"skillet or wok over medium high heat for 1 minute.
6. Add the beef and brown for 2 to 3 minutes.; transfer to a plate.
7. Heat the remaining 2 T. peanut oil in the skillet for 1 minute.
8. Add the ginger and garlic and stir fry for 30 seconds.
9. Add the asparagus and salt and stir fry for 1 minute.
10. Add the stock, bring to a boil,cover, and steam for one minute.
11. Uncover, reeturn the beef to the skillet and stir-fry for 30 seconds.
12. Add the sauce and cook, stirring, until thickened.
13. Add the sesame oil and sprinkle the sesame seeds on top.
14. Serve over the rice.