Enjoy the start of spring with this healthy dinner recipe. Ideal for stir-fries, skirt steak is both quick to cook and bursting with flavor. Remember to slice it against the grain to maintain its tender texture throughout the cooking process.
Ingredients
½ cup low-sodium beef broth
2 tablespoons black bean-garlic sauce (see Tip) or oyster sauce
2 tablespoons Shaoxing rice wine or dry sherry
4 teaspoons cornstarch, divided
1 pound skirt or flank steak, trimmed and thinly sliced across the grain
3 tablespoons peanut or canola oil, divided
1 pound asparagus, trimmed and cut into 2-inch pieces
1 large red bell pepper, thinly sliced
2 scallions, thinly sliced, whites and greens separated
2 cloves garlic, minced
Directions
Whisk broth, black bean (or oyster) sauce, Shaoxing (or sherry) and 2 teaspoons cornstarch in a small bowl. Toss steak with the remaining 2 teaspoons cornstarch in a medium bowl.
Heat 2 tablespoons oil in a large flat-bottom wok or cast-iron skillet over medium-high heat. Add the steak and cook, stirring once, until browned, 4 to 5 minutes. Transfer to a clean plate.
Add the remaining 1 tablespoon oil, asparagus and bell pepper to the pan; cook, stirring occasionally, until almost tender, about 4 minutes. Stir in scallion whites and garlic; cook, stirring, until fragrant, about 30 seconds. Whisk the sauce and add it to the pan along with the steak. Cook, stirring occasionally, until the sauce thickens, about 1 minute. Garnish with scallion greens.
