This easy stir fry comes together in the time it normally takes for your local Chinese takeout joint to deliver, and it’s much healthier, too. If you can’t get your hands on fresh asparagus, try using green beans or broccoli instead.
- 1 lb striploin steak, cut into thin strips
- 3 tbsp soy sauce
- 2 tbsp cornstarch
- 1 tbsp dry sherry
- 1 tbsp grated ginger
- 1 tsp chili oil
- 2 tbsp canola oil
- 2 cloves garlic, finely minced
- 1 small red pepper, cut into thin strips
- 1 bunch asparagus, trimmed and cut into 1” lengths
- 1/4 cup bottled black bean stir fry sauce
- In a small bowl, combine the beef strips with soy sauce, cornstarch, sherry, ginger, and chili oil. Stir together until the beef is evenly coated, and set aside to marinate while you chop up the vegetables.
- Heat the canola oil in a large non-stick pan set over high heat until it’s just starting to smoke. Add the red pepper, asparagus and garlic, and stir fry for 2-3 minutes, or until the asparagus is tender and bright green. Remove from the pan using a slotted spoon and set aside.
- Add the beef to the pan, and stir fry for 2-3 minutes or until browned. Return the vegetables to the pan, and stir in the sauce. Cook for another minute or two, or until the sauce is warmed through. (If the sauce looks too thick, you can thin it out with water, adding 1 tbsp at a time until the dish looks saucy enough for your liking.)
- Serve immediately on a bed of white rice, and with a fortune cookie for dessert if you’re really craving a takeout experience.
- Category: Main