Beef Stir Fry With Asparagus Red Bell Peppers And Caramelized O

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A great summer dish with fresh, local and organic ingredients! do not be fooled by the long list of ingredients. This recipe is very easy and incredibly tasty, inspired by the sharp, tangy flavors of asian cooking. A wok would be ideal, but a good skillet or saute pan will do the trick. serve this dish with plain or white rice.

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Steps

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Trim the excess fat and cut the flank steak in small , bite-size pieces.

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Combine the ingredients for the marinade and let the beef marinate for at least 20 minutes.

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Meanwhile , cut the onions in thin slices.

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The bell peppers should be seeded and cut in 1-inch slices.

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Cut the tougher ends of the asparagus and slice them on the diagonal into 2-inch long pieces.

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Bring a medium pan of water to a boil , reduce to a simmer and throw the asparagus in for about 2 or 3 minutes.

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Drain them , run them under cold water and dry them.

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In a wok or saut pan over a high flame , heat 1 tablespoon of the oil.

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Add the marinated beef strips , making sure it makes a nice sizzling sound.

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Once the meat is nicely browned on the outside , but still tender in the middle , about 2-3 minutes depending on the size , take it out and set it aside on a plate.

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You may need to sear the beef in two batches if your wok is not big enough.

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Add 1 more tablespoon of the oil , and briefly stir-fry the asparagus fo.

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Ingredients

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dry sherry, tamari soy sauce, cornstarch, flank steak, peanut oil, sweet onion, asparagus, red bell pepper, balsamic vinegar, sugar, chicken stock, water