Stir Fry Mongolia Beef with Asparagus
2# flank steak sliced into thin, bite-sized pieces. Slice against the grain to make more tender. Slice on the bias by holding the knife at 45 degrees.
1/2 cup corn starch
3 tablespoons olive oil
1/2 cup water
1/2 cup soy sauce ( I generally use less soy sauce and add a little Worcestershire sauce)
3/4 cup carrots, peeled and sliced thin on the bias
2 green onions sliced in 1/2-inch strips on the bias
1/2 cup white onion sliced into small, bite-sized pieces
3/4 cup asparagus, sliced at an angle. 1/2-inch long
3 cloves garlic, minced
1/2 tsp ginger, minced
1/2 cup brown sugar
1/4 tsp. white pepper
1/4 cup black sesame seeds (optional)
Dredge flank steak pieces in cornstarch and set aside.
Heat 1 1/2 tablespoons olive oil in wok or large fry pan. Add ginger and garlic. Saute until lightly brown. Add water, soy sauce (and Worcestershire if using), brown sugar. Allow to boil to thicken. Remove from heat. Pour into container and set aside.
Add remainder of oil and reheat pan. Shake off beef to remove excess cornstarch. Don't overcrowd pan. Remove beef as cooked and lay aside. When beef is cooked and removed, add carrots,asparagus, and white onion. Cook until slightly tender. Add beef back to pan. Add green onions. When hot, add sauce and stir until thoroughly coated.
Can be topped with black sesame seeds. Serve with Chinese noodles, white rice, or crispy potatoes.