When it comes to stir-fry, it’s all about the prep. The dish itself cooks up so quickly that you need everything prepped and ready to go before you start adding the elements to the hot pan. A couple elements of the recipe to note. We are blanching the asparagus in boiling water a couple minutes. This will ensure that the asparagus will be cooked in the short stir-frying time. Flank steak is a lean cut of meat, which can be tough and chewy if it isn’t cut properly (across the grain of the meat) for this dish. It helps to freeze the meat for a few minutes before starting the recipe to make it easier to slice thinly.
3 tablespoons soy sauce (use gluten-free soy sauce for gluten-free version) 1 teaspoon finely chopped, peeled, fresh ginger 1 small clove garlic, minced 1 green onion, including green tops, chopped 1/2 teaspoon chili oil
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).
