Beef Stir Fry with Mushrooms and Asparagus

The Beef Stir Fry with Mushrooms & Asparagus is as easy as it gets! Layer by layer, this recipe comes together in a flash. You will be sure to satisfy your customers taste buds with this delightful dish

Directions:

1. For the sauce, put soy sauce, water, ginger, wine, and garlic into a small bowl and stir to combine.
2. Trim the flank steak of any large pieces of membrane, then cut in half or thirds lengthwise, or with the grain (about 3 inches wide).  Cut the sections against the grain into 1/8” slices, and place in medium bowl.  Add the additional soy sauce and mix well.  Add cornstarch and mix well again.
3. Preheat wok over high heat until smoke begins to rise from the surface.  Add 1 Tbsp of vegetable oil and heat until it begins to shimmer.  Add the beef, and with spatula, quickly spread it into a single layer in the bowl of the wok.  Sear the beef for about 15 second and then stir-fry for an additional 1-2 minutes, breaking up any pieces that stick together.  Remove the wok from the heat, and transfer the beef to a medium bowl.  Rinse the wok and dry with towel.
4. Return the wok to the stove over high heat.  Add the remaining vegetable oil and heat until it shimmers.  Add the asparagus and mushrooms and stir-fry for 1-2 minutes, or until spears have turned dark green.  Add the beef and stir to combine.  Add the sauce and stir-fry for an additional 1-2 minutes, or until the sauce has absorbed into all ingredients.  Add the sesame oil and pepper and give one final stir.
5. Serve over steamed rice.

Ingredients:

Sauce

• 1 Tbsp Kikkoman soy sauce – SGC # 087411
• 1 Tbsp water
• 1 tsp fresh minced ginger – SGC# 191391
• 1 tsp dry marsala wine – SGC# 124919
• 2 large cloves crushed garlic – SGC# 192922

Stir-Fry

• ½ lbs. flank steak – SGC# 222031
• 1 Tbsp Kikkoman soy sauce – SGC# 087411
• 2 Tbsp vegetable oil, divided – SGC# 054247
• ½ lbs. fresh asparagus, trimmed & cut into 1.5” segments – SGC# 193426
• 68 medium dried shiitake mushrooms, soaked in warm water to reconstitute, caps only sliced in half – SGC# 192564
• ¼ tsp sesame oil – SGC# 487701
• ¼ tsp Premier white pepper powder – SGC# 171348
• ½ tsp cornstarch – SGC# 053199

Tools

• 14” Cantonese Style flat bottom wok with lid – SGC# 751547
• 1.5 qt stainless steel mixing bowl – SGC# 379759
• 3 qt stainless steel mixing bowl – SGC# 379761
• Wood handle spatula – SGC# 751232