Flank Steak Stir Fry with Asparagus and Red Pepper

Ingredients

• 3 Tbsp canola or peanut oil
• 1/2 lb asparagus, trimmed, cut on the diagonal into 1 1/2 inch lengths
• 1 lb of flank steak, sliced in half lengthwise and then cut into thin strips, 2 inches long and 1/4 inch wide
• 1 red bell pepper, seeded, de-ribbed, and cut into thin strips 2 inches long and 1/4 inch wide
• 2 teaspoons of cornstarch dissolved into 3 Tablespoons of water
• 3 Tbsp soy sauce
• 1 teaspoon finely chopped, peeled, fresh ginger
• 1 small clove garlic, minced
• 1 green onion, including green tops, chopped
• 1/2 teaspoon chili oil

Directions

1. Fill a medium saucepan about halfway with water and bring it up to a boil. Add the asparagus pieces and cook them for 2 minutes, then drain and rinse under cold water so they stop cooking. Set them aside for later.
2. In a small bowl, mix together the soy sauce, chopped ginger, minced garlic, chopped green onion and chili oil. Put the sauce aside while you cook the rest.
3. Set a wok, or a heavy pot that tolerates high heat, over high heat and warm 1 tablespoon of oil until it looks glossy and hot. Add the asparagus and cook, stirring the whole time, for 2 minutes, until it picks up a little color. Transfer the asparagus out of the pan and set it aside.
4. Add another tablespoon of oil to the same pan and heat it over high heat until it shimmers. Cook the beef strips in batches, stirring as they cook, for 2 to 3 minutes per batch, until browned on the outside and still slightly pink in the center.
5. Put the cooked beef back into the pan with the bell pepper strips. Toss everything over high heat until the pepper just starts to soften, 1-2 minutes.
6. Stir the cornstarch mixture quickly, then pour it into the pan along with the stir fry sauce. Cook, stirring, until the sauce thickens, 1-2 minutes.
7. Add the asparagus back to the pan and toss until everything is evenly coated. Serve with steamed white rice, or skip the rice if you are keeping it low-carb.