Ingredients:1/2 cup soy sauce1/4 cup sherry2 tablespoons brown sugar1 tablespoon minced fresh ginger1/4 cup vegetable oil, divided1 to 1 1/2 pounds steak, sliced thin3/4 pound asparagus, ends trimmed and cut in 1/2 inch pieces2 cloves garlic, minced2 tablespoons cornstarchHot Cooked rice2 chopped scallions1 tablespoon toasted sesame seedsDirections:In a bowl, whisk together first 4 ingredients. Pour about one-third of the mixture over steak and let marinade in the fridge for up to 8 hours. Cover and refrigerate the remaining sauce. When ready to eat, remove steak from marinade and pat dry a bit. Heat half the oil in a large skillet or wok. Add beef and stir fry quickly. Remove beef to a plate. Add remaining oil, asparagus and garlic to the pan. Stir fry for about 30 seconds. Whisk together reserved sauce and cornstarch. Add sauce mixture and beef back to the pan. Heat on high until sauce just starts to thicken. Serve right away over hot cooked rice with scallions and sesame seeds on top.
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