If you might be planning to serve this dish with rice, in a separate pan, put together 2 cups of white rice, following the directions on the rice bundle.
1 Blanch the asparagus: Fill a medium sized saucepan midway with water and convey to a boil. Blanch the minimize asparagus for two minutes. Drain, rinse with chilly water to cease the cooking, and put aside.
2 Assemble stir fry sauce: In a small dish, stir collectively the stir fry sauce substances—soy sauce, chopped ginger, minced garlic, chopped inexperienced onion, chili oil—and put aside.
three Stir fry asparagus: Heat 1 tablespoon of oil in a wok (or a thick-bottomed pot that may deal with excessive warmth) on excessive warmth till shimmery. Add the asparagus and fry, stirring continuously, for two minutes or till frivolously browned. Remove the asparagus from the pan and put aside.
four Stir fry beef strips: Heat one other tablespoon of oil within the pan on excessive warmth till shimmery. Stir fry the meat strips in batches, for two to three minutes per batch, till they’re browned however nonetheless slightly pink inside.
5 Stir fry bell pepper: Return the primary batches of beef strips to the pan together with the bell pepper strips. Stir and toss over excessive warmth till the bell pepper strips are simply starting to wilt, 1-2 minutes.
6 Add cornstarch slurry and stir fry sauce: Quickly stir the cornstarch liquid and add it to the pan together with the stir fry sauce. Cook till sauce thickens, 1-2 minutes.
Return the asparagus to the pan, toss to evenly coat and serve with steamed white rice (except you’re going low-carb, by which case, omit the rice).
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