Flank Steak Stir-Fry with Asparagus and Red Pepper

So here’s my first recipe blog post.  I made this tonight for me and Greg and it was GREAT!  This recipe is gluten free, low carb and very high in fiber.  It left us satisfied without being “too full”.  I served this over brown rice.  Excellent recipe I found from William and Sonoma. It took about 30 minutes total to whip up.

Flank Steak Stir-Fry with Asparagus and Red Pepper

Ingredients:

3 Tbsp Olive Oil

½ lb asparagus, trimmed, cut on the diagonal into 1 ½ inch lengths (about 1 ½ cups)

1lb flank steak, sliced in half lengthwise (along the grain) and then cut into thin strips, 2 inches long and ¼ inch wide (put the steak in the freezer 15 min before slicing to make it easier to slice)

1 red bell pepper, seeded, de-ribbed, and cut into thin strips 2 inches long and ¼ inch wide

2 teaspoons of cornstarch dissolved into 3 tablespoons of water.

All Purpose Stir Fry Sauce

3 Tbsp of Gluten Free Soy Sauce (if you are not gluten free, use regular soy sauce)

1 tsp finely chopped, peeled, fresh ginger (MUST be fresh)

1 small clove garlic, minced

1 green onion, including green tops, chopped

½ tsp chili oil (optional)

Method:

While you are chopping the ingredients in preparation, bring a small saucepan of water to a 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 or brown rice, following the instruction on the rice package.

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

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

Add another 1 Tbsp of olive 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 min.

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 or brown rice (unless you are going low-carb, in which case, leave out the rice.  Serves 4.