Ingredients

  • 250 gr (1/2 pound) of steak's flank
  • 7,25 ml (1 1/2 teaspoon) of soy sauce
  • 10 ml (2 teaspoons) of red wine
  • 250 gr (2 pounds) of asparagus
  • 1 carrot
  • 30 ml (2 tablespoons) of olive oil
  • 125 ml (1/2 cup) of beef broth
  • 15 ml (1 tablespoon) of oyster sauce
  • 5 ml (1 teaspoon) of sesame oil
  • 7,25 ml (1½ teaspoon) of cornstarch
  • 10 ml (1 tablespoon) of water
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Preparation

  • Marinate beef in soy sauce and wine for 30 minutes. Cut asparagus into 2.5 cm (1 inch) diagonal slices. Cut carrot into thin diagonal slices. Heat wok over high heat. When hot, add oil. Stir-fry beef for about 2 minutes, or until no longer pink. Remove.
  • Add asparagus and carrot and stir-fry 30 seconds. Add broth, oyster sauce and sesame oil; mix well. Cover and cook about 3 minutes or until veggies are tender. Mix cornstarch in water. Return beef to wok and thicken with cornstarch solution.

Chef's notes

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