Serve with: Jasmine rice and a cucumber, red bell pepper, and sweet onion salad with rice wine dressing.
Look for fish sauce at Asian markets and in the Asian foods section of many supermarkets.
Ingredients
Preparation
Step 1
Combine beef and cornstarch in large bowl. Using hands, rub to coat well.
Step 2
Heat 2 tablespoons peanut oil in large skillet over high heat. Working in batches, add beef in single layer and cook, undisturbed, until meat begins to blacken on bottom, about 1 1/2 minutes. Turn over and cook until second side browns, about 1 minute. Transfer beef to large plate.
Step 3
Heat remaining 2 tablespoons peanut oil and 1 teaspoon sesame oil in same skillet over medium-high heat. Add asparagus, green onions, and ginger; sauté until vegetables are tinged brown and crisp-tender, about 2 minutes. Add broth, fish sauce, and sugar; bring to boil. Return beef to skillet and cook until sauce is slightly thickened, about 1 minute. Transfer to platter and serve.
