Flank Steak Stir-Fry with Asparagus and Red Pepper

The first recipe I am excited to try is Flank Steak Stir-Fry with Asparagus and Red Pepper. I found this recipe on Simply Recipes, a blog I follow. Besides seeming tasty and easy, it's low-carb, a current focus in my home as my husband and I look for food that won't trigger his heartburn. I don't foresee all of my posted recipes being low-carb, but this weekend I'm working on collecting recipes for him.



The fresh smell of ginger, especially when accompanied by garlic, always surprises me. Ginger immediately lifts my spirits and when combined with garlic I have a promise of delicious food. This meal didn't disappoint. After listening to the loud sizzle of browning meat reduced to the gentle rhythm of a simmer, cooking the stir-fry went quickly. My husband I both really enjoyed the sauce. The preparation and cooking were easy and not too messy, taking approximately 45 minutes.

The Great Asparagus Debate. I have come across debates regarding whether or not skinny asparagus is best. I looked online to find out what's behind the debate. The truth is, it's preference. You'll like skinny better if you like a fresher, "grassy" taste. If you like the unique flavor of asparagus, then go for not-so-skinny, as it is stronger or "succulent" in flavor. This post on Passion About Food.net explains the difference. From that website I also learned that the proper way to store asparagus is upright with the stalks partially in water.

While cooking, I realized that "chili oil" is not the same as the "red chili sauce" I have. Thankfully, I was able to do a quick Internet search and found that "in a pinch" olive oil and red pepper flakes will work. For more specifics on how to prepare this in advance, read about it on blurtit.com.

Let me know what you thought, if you have substitutions or additions to suggest, or any questions I might be able to answer. Eat well!

Flank Steak Stir-Fry with Asparagus and Red Pepper
from Simply Recipes (to top)

Ingredients

• 3 Tbsp vegetable oil
• 1/2 lb asparagus, trimmed, cut on the diagonal into 1 1/2 inch lengths (about 1 1/2 cups)
• 1 lb of flank steak, sliced in half lengthwise (along the grain) and then cut into thin strips, 2 inches long and 1/4 inch wide (put the steak in the freezer for 15 minutes before slicing to make it easier to slice)
• 1 red bell pepper, seeded, de-ribbed, and cut into thin strips 2 inches long and 1/4 inch wide
• 2 teaspoons of cornstarch dissolved into 3 Tablespoons of water

All Purpose Stir Fry Sauce

• 3 Tbsp soy sauce (use gluten-free soy sauce for gluten-free version)
• 1 tsp finely chopped, peeled, fresh ginger
• 1 small clove garlic, minced
• 1 green onion, including green tops, chopped
• 1/2 tsp chili oil

Method

1 While you are chopping the ingredients in preparation, bring a small saucepan of water to boil. Parboil the asparagus pieces for 2 minutes, drain, rinse in cold water, drain, and set aside. If you are planning to serve this dish with rice, in a separate pan, prepare 2 cups of white rice, following the instructions on the rice package.

2 Prepare the All Purpose Stir Fry Sauce by combining the ingredients in a small dish, and set aside.

3 Stir-fry the asparagus in a wok (or a thick-bottomed pan with at least 2" sides that can take high heat) in 1 Tbsp of oil, on high heat, for about 2 minutes until lightly browned. Remove asparagus from pan and set aside.

4 Add another 1 Tbsp of oil to the pan and stir fry the beef strips, in 2 batches, for 2-3 minutes until browned but still pink inside. Return the first batch of beef to the pan and add the bell pepper. Stir and toss over high heat until just beginning to wilt, 1-2 minutes.

5 Quickly stir the cornstarch liquid and add it to the pan along with the stir fry sauce. Cook until sauce thickens, 1-2 minutes. Return the asparagus to the pan, toss to evenly coat and serve with steamed white rice (unless you are going low-carb, in which case, leave out the rice).

Serves 4.