- 3/4 pound flank steak, thinly sliced on the bias
- 1 tablespoon soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1/4 teaspoon ground black pepper
- Sauce
- 1/4 cup fresh orange juice
- 1/4 cup chicken stock
- 2 tablespoons brown miso
- 1 tablespoon soy sauce
- 2 teaspoons orange zest
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- 1 small onion, chopped
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 8 asparagus spears, trimmed and cut into 1-inch long pieces
- 1 teaspoon cornstarch dissolved in 2 teaspoons water
- 1 orange, peeled and cut into sections
- 1 teaspoon toasted sesame seeds
- Makes 4 servings
1. In a medium bowl, combine beef, soy sauce, wine, and black pepper; mix well.
2. Combine all the sauce ingredients in a medium bowl, stirring until the sugar dissolves. Set aside.
3. Heat a wok over high heat. Add the oil, swirling to coat sides. Add onions, garlic, and ginger and cook, stirring, until fragrant, about 10 seconds. Add the beef and stir-fry until just beginning to brown, about 2 minutes. Add the asparagus and toss. Add the sauce and bring to a boil, then add the cornstarch solution and cook, stirring, until sauce thickens.
4. Transfer to a serving plate and garnish with orange sections and sesame seeds.
