Flank Steak Stir Fry with Asparagus and Red Pepper

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Canola oil

  2 tbsp or 28g

• Asparagus

  Raw

  2 cup or 268g

• Beef flank

  Steak, separable lean and fat, trimmed to 0" fat, all grades, raw

  16 oz or 454g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Cornstarch

  2 tsp or 5g

• Water

  Plain, clean water

  3 tbsp or 44g

• Soy sauce

  Regular sodium, Shoyu

  3 tbsp or 48g

• Ginger root

  Raw

  1 tsp or 2g

• Garlic

  Raw

  1 cloves, minced or 3g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Garlic Chili Oil

  Lee Kum Kee

  ½ tsp or 3g

Directions

1. Prepare rice according to package directions. In a separate medium saucepan, bring water to a boil.
2. Trim and cut the asparagus diagonally into 1 1/2-inch pieces. Blanch for 2 minutes, then drain and rinse with cold water. Set aside.
3. In a small dish, combine soy sauce, chopped ginger, minced garlic, chopped scallion, and chili oil to make the stir fry sauce. Set aside.
4. Heat half of the oil in a wok or heavy pot over high heat until shimmering. Add asparagus and stir-fry for 2 minutes until lightly browned. Remove and set aside.
5. Slice the beef flank in half lengthwise, then cut into thin strips, 2 inches long and 1/4-inch wide.
6. Heat remaining oil in the pan over high heat until shimmering. Stir-fry the beef strips in batches for 2-3 minutes per batch until browned but slightly pink inside.
7. Return beef to the pan with bell pepper strips. Stir over high heat until the bell peppers begin to wilt, about 1-2 minutes.
8. Dissolve cornstarch in water and add to the pan with the stir fry sauce. Cook until thickened, about 1-2 minutes.
9. Return asparagus to the pan, toss to coat, and serve over rice.

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