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Oyster Sauce Steak And Asparagus Stir-Fry

beef - other, stirfry - beef

1 pound inside round steak
1 pound asparagus
1 onion
4 teaspoons vegetable oil
3 thin slices gingerroot
2 tablespoon sake, sherry or water
1/3 cup oyster sauce
1 teaspoon sesame oil

If asparagus isn't available, substitute one bunch of broccoli cut into florets. Thinly slice steak into bite-size strips. Trim asparagus and cut stalks into thirds. Thinly slice onion lengthwise. In large wok or nonstick skillet, heat half of the oil over high heat; stir-fry steak, in batches, for about 2 minutes or until desired doneness. Transfer to plate. Add remaining oil to pan; stir-fry asparagus pieces, onion and ginger slices for 1 minute. Pour in sake and 2 tablespoons water. Cover and reduce heat to medium; cook, stirring occasionally, for 3 to 5 minutes or until asparagus is tender-crisp. Stir in oyster sauce and sesame oil. Return meat strips and any accumulated juices to pan; cook, stirring to combine well, for about 30 seconds or until hot.

Contributor: Canadian Living Magazine - May, 1998

Yield: 4 serving

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