25 ml oyster sauce 2 tbsp
15 ml soya sauce 1 tbsp
15 ml chicken stock 1 tbsp
10 ml cornstarch 2 tsp
1 ml black pepper 1/4 tsp
25 ml vegetable oil 2 tbsp
10 ml ginger root, minced 2 tsp
10 ml garlic clove, minced 2 tsp
1 small onion, sliced
375 g flank steak, thinly sliced 12 oz
500 g asparagus, sliced 1 lb
In a small bowl; combine first 5 ingredients and mix well; set aside.
In a nonstick wok or skillet; heat oil over medium-high heat for 30 seconds. Add ginger root, garlic and onion; stir-fry 1 minute or until fragrant. Add beef; cook, stirring to separate pieces, about 2 minutes. Add asparagus; toss to mix and cook 2 minutes. Add sauce mixture; stir and cook until thickened. Transfer to a serving platter and serve immediately.
Serves 4