This post should really be titled "cleaning the refrigerator", for that is exactly what I did. With food prices the way they are today, you can't afford to throw anything out so take a look and plan your meals around what needs to be used up, particularly after a holiday The flip side of this coin is you will surprise yourself at the results.
A stir fry takes no time to prepare and is perfect for a midweek repast. There are all kinds of substitutions you can make for the asparagus, like broccoli or snap peas. Just use what you have or what's in season. If you want it hotter, just add more red pepper flakes.
- 1 1/2 lb. skirt steak, cut into thin strips
- 3 Tb cornstarch.
- Salt and freshly ground black pepper, to taste
- 1/4 cup hoisin sauce
- 2 Tbs. dry sherry
- 1 tsp. chili oil
- 1/4 cup peanut oil
- 1 yellow onion, thinly sliced
- 3/4 lb. slender asparagus, trimmed and cut on the diagonal into 1-inch pieces
- 3 garlic cloves, minced
- 1/4 tsp. red pepper flakes
- Steamed rice for serving
Directions:Cook the beef and vegetables
In a bowl mix the beef strips with the cornstarch. Add salt and pepper. Let it rest for 10 minutes.
In another small bowl, stir together the hoisin sauce, sherry, and chili oil. Set aside.
In a wok or large fry pan over high heat, warm the peanut oil. Working in batches, if needed to avoid crowding, add the beef and cook, turning once or twice, until lightly seared, 2 to 3 minutes. Using a slotted spoon, transfer to a plate.
Add the onion and asparagus to the pan and cook until tender-crisp, 2 to 3 minutes. Add the garlic and red pepper flakes and stir-fry for 15 seconds.
Finish the dish
Return the meat and any juices from the plate to the pan, add the hoisin mixture and stir well. Simmer briefly until heated through.
Divide the rice among shallow bowls, top with beef and asparagus, and serve immediately.