Flank Steak Stir-Fry with Asparagus and Red Pepper

3 TBS vegetable oil
1/2 lb asparagus, trimmed, cut on the diagonal into 1 1/2 inch lengths (about 1 1/2 cups)
1 lb of flank steak, sliced in half lengthwise (along the grain) and then cut into thin strips, 2 inches long and 1/4 inch wide (ask your butcher to slice - or put the steak in the freezer for 15 minutes before slicing to make it easier to slice)
1 red bell pepper, seeded, de-ribbed, and cut into thin strips 2 inches long and 1/4 inch wide
1/4 - 1/3 cup East West Sizzling Stir Fry Sauce
Serve with steamed rice

While you are chopping the ingredients in preparation, bring a small saucepan of water to boil. Parboil the asparagus pieces for 2 minutes, drain, rinse in cold water, drain, and set aside.

Stir-fry the asparagus in a wok (or a thick-bottomed pan with at least 2" sides that can take high heat) in 1 TBS of oil, on high heat, for about 2 minutes until lightly browned. Remove asparagus from pan and set aside.

Add another 1 TBS of oil to the pan and stir fry the beef strips, in 2 batches, for 2-3 minutes until browned but still pink inside. Return the first batch of beef to the pan and add the bell pepper along with the stir fry sauce to taste. Stir and toss over high heat until just beginning to wilt, 1-2 minutes.

Return the asparagus to the pan, toss to evenly coat and serve with steamed white rice. Serves 4

- adapted from http://simplyrecipes.com/recipes/flank_steak_stir-fry_with_asparagus_and_red_pepper/
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