- 3 tbsp vegetable oil
- ½ lb asparagus
- 1 lb of flank steak, sliced in half
- 1 red bell pepper, seeded, de – ribbed
- 2 tsp cornstarch dissolved into 3 tbsp water
- All purpose stir fry sauce
- 3 tbsp soy sauce
- 1 tsp finely chopped, peeled, fresh ginger
- 1 small clove garlic, minced
- 1 green onion, including green tops, chopped
- ½ tsp chili oil
- Parboil asparagus piece for 2 minutes then drain and rinse in cold water. Set aside.
- Prepare all purpose stir fry sauce by combining ingredients in a small dish then set aside.
- Stir – fry asparagus in wok then add 1 tbsp oil on high heat for about 2 minutes until lightly browned.
- Remove asparagus from pan and set aside then add 1 tbsp oil and stir fry beef strips in 2 batches for 2 -3 minutes.
- Add bell pepper and stir – fry for 2 minutes.
- Quickly stir in cornstarch liquid and add it to the pan along with the stir fried sauce.
- Cook until sauce thickens then return asparagus to pan.
- Toss evenly then coat and serve with steamed white rice.
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