Ingredients:
1 lb lean sirloin steaks, sliced into thin strips
2 teaspoons cornstarch
4 tablespoons peanut oil, divided
1 teaspoon sesame oil
1 lb thin asparagus, tough ends snapped off and cut on the diagonal into 1 1/2 inch pieces
1 bunch green onions, thinly, diagonally sliced
1 1/2 tablespoons peeled minced fresh ginger
2/3 cup beef broth
1 tablespoon fish sauce ( nam pla)
1 teaspoon sugar
Directions:
Combine beef and cornstarch in a large bowl; using your hands, rub to coat well.
Heat 2 tablespoons peanut oil in a large skillet over high heat; working in batches, add beef in a single layer and cook, undisturbed, until meat begins to blacken on the bottom, about 1 1/2 minutes; turn over and cook until second side browns, about 1 minute; transfer beef to a large plate.
Heat remaining 2 tablespoons peanut oil and 1 tsp sesame oil in same skillet over medium-high heat; add asparagus, green onions and ginger; saute until vegetables are tinged brown and crisp-tender, about 2 minutes; add broth, fish sauce and sugar; bring to a boil; return beef to skillet and cook until sauce is slightly thickened, about 1 minute.
Transfer to a platter and serve.
Servings: 4
Time preparation: 20 min.
Time total: 30 min.