Ginger Beef with Asparagus
 
Ingredients
  • ¾ pound flank steak, cut into thin strips
  • 3 tablespoons reduced-sodium soy sauce, divided
  • 1 tablespoon red wine or red wine vinegar
  • 1-inch piece fresh ginger, peeled and minced
  • 1 teaspoon cornstarch
  • ½ cup beef stock
  • 1½ teaspoon hoisin sauce*
  • ⅛ teaspoons sugar
  • ⅛ teaspoon black pepper
  • 2 t ablespoons vegetable oil, divided
  • 1½ pounds fresh asparagus, cut into 1-inch pieces
  • 1 large garlic clove, peeled and minced
  • 3 cups hot cooked rice
Instructions
  1. Place the flank steak in a large zip-top bag. Place 2 tablespoons of the soy sauce along with the wine or vinegar and ginger in a jar with a tight-fitting lid. Shake to emulsify, then pour over the steak. Seal the bag and refrigerate at least 2 hours in the refrigerator.
  2. Remove the steak from the refrigerator for 20 minutes before using. Meanwhile, whisk together the remaining soy sauce, cornstarch, stock, hoisin sauce, sugar and pepper. Set aside.
  3. Place a tablespoon of the oil in a wok over high heat. When hot, add the beef and stir-fry until no longer pink. Remove from the wok and add the remaining oil to the wok. When hot, add the asparagus and stir fry for 1 minute. Add the garlic and stir fry 1 minute longer. Add the cornstarch mixture, stirring for 3 minutes or until thickened. Return the beef to the wok and heat through. Serve over hot cooked rice.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/rooted-in-flavor/