For a quick dinner, try this home-made version of a classic Chinese dish.
|1 lb||top sirloin (lean, sliced into thin strips)|
|4 T||peanut oil (or vegetable oil, divided)|
|1 t||sesame oil|
|1 lb||asparagus (thin spears, trimmed, sliced diagonally into 1 1/2-inch pieces)|
|1 bn||scallions (trimmed, sliced diagonally into 1 1/2-inch pieces)|
|1 1⁄2 T||ginger (fresh, peeled, minced)|
|2⁄3 c||beef broth|
|1 T||fish sauce|
Place the beef in a large bowl and sprinkle with cornstarch. Use your hands to coat the beef in the cornstarch.
Heat 2 tablespoons of the peanut oil in a large skillet over high heat. Cook the beef in a single layer (you may need to do this in batches, depending on how large your skillet is), undisturbed, about 1 1/2 minutes, until the meat starts to blacken on the bottom. Flip over and do the same to the other side. Transfer to a large dish.
Lower the heat to medium-high, and add the last 2 tablespoons of peanut oil and the sesame oil to the skillet. Add the asparagus, green onions, and ginger, and sauté until lightly browned and crisp-tender, 2-2 1/2 minutes. Pour the broth into the skillet and stir in the fish sauce and sugar. Bring to a boil. Return the beef to the skillet and cook about 1 minute, until beef is heated through and the sauce thickens.