Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp water
  • 1/2 tsp cornstarch
  • 2 tsp oyster sauce
  • 1 lb flank steak
  • 1/3 cup cornstarch
  • 1/3 cup vegetable oil
  • 1 large carrot ((washed and grated))
  • 1 lb asparagus ((cut))
  • 8 Thai chile peppers ((whole, sliced, or crushed))
  • 2 Tbsp garlic ((finely minced))
  • 1 Tbsp fresh ginger ((grated))
  • 1/2 Tbsp fresh ground black pepper ((do not use already ground black pepper))
  • 1/4 cup Shaoxing wine
  • 2 Tbsp soy sauce

Instruction

  • Combine water, cornstarch and oyster sauce in a medium bowl. Add the cut beef strips and gently work the marinade into beef. Marinade in the refrigerator for at least 30 minutes.
  • Dredge your marinated beef in the second portion of cornstarch. Set lightly coated beef aside.
  • Combine the garlic, ginger, fresh ground black pepper, soy sauce, and Shaoxing wine. Set aside.
  • Add the oil to your wok and bring to high heat, until smoking. Sear the beef in small batches. Cook until browned and beginning to get crispy, then push up out of the well of the wok onto the sides to drain excess oil. Transfer to a plate or sheet pan, repeat until all of the beef is cooked.
  • After the beef has been cooked, remove any residue from the remaining oil. Reserve about 2 tablespoons worth of cooking oil in the wok for stir-frying the rest of the ingredients.
  • Heat the wok and oil over medium heat. Add the dried Thai chile peppers and cook for about 30 seconds. Add the sliced asparagus and fry for about one minute.
  • Add the garlic sauce, stir and fry for about 1 minute. Return cooked beef and add the grated carrot to the wok and cook over high heat for 1-2 minutes, or until asparagus is your desired level of tenderness and most of the sauce has cooked off.