1bunchscallionswhite and light green parts only, cut into 2-inch pieces
1tablespoontoasted sesame seedsfor garnish
Beef and Marinade
Combine beef strips, soy sauce, sherry or wine, sesame oil, garlic and ginger in a bowl and toss to coat. Let stand 30 minutes.
Sauce and Stir-Fry
Combine broth, soy sauce, rice vinegar, oyster sauce, sesame oil, brown sugar, ginger, garlic, red pepper flakes and cornstarch in a bowl. Set aside.
Heat 1 tablespoon oil in a wok, skillet or saute pan over medium-high heat. Add the asparagus and cook 1 to 2 minutes, stirring constantly. Add the scallion pieces and cook 1 minute more. Transfer to a bowl and push the vegetables to one side.
Add the remaining oil and brown the beef strips on both sides, working in batches. Transfer to the bowl with the vegetables but don't place the beef over the vegetables to prevent them from overcooking.
Pour sauce mixture into the pan and bring to a boil. Cook 1 to 2 minutes or until thickened. Add beef and vegetables back to the pan to heat through. Serve immediately over rice or noodles.
To make slicing the beef easier, place the cut in the freezer for about an hour. Then, thinly slice it against the grain as shown. Slicing against the grain will yield a more tender result.SUBSTITUTIONS:
Vary the vegetables. Use broccoli, snow peas or green beans in place of the asparagus or use a combination.
If using flank, skirt or sirloin, it's okay to leave in the marinade up to 4 hours.
MAKE AHEAD: Prep and refrigerate up to 24 hours. The marinade and stir-fry sauce can be combined and refrigerated up to 24 hours.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
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