Ingredients:
- 1 tablespoon vegetable or peanut oil
- 1 pound flank steak, cut against the grain into 1/4-inch-thick slices
- 1/2 cup Soy Vay Hoisin Garlic Sauce and Marinade
- 1 pound asparagus, ends removed and cut into 1-inch lengths
- Salt and pepper to taste
- 1 cup roasted, unsalted cashews
Method:
- In a medium bowl, combine the flank steak and 2 tablespoons of the Hoisin Garlic sauce. Allow the steak to marinate for 10 to 15 minutes at room temperature.
- Heat the oil in a wok or large skillet over medium-high heat. Add the flank steak and stir-fry for 2 to 3 minutes, until mostly brown but not fully cooked. Remove and set aside.
- Add the asparagus to the wok. Stir-fry for about 1 minute, then add 1/2 cup water and cover with a lid. Allow the asparagus to steam for another 1 to 2 minutes until tender-crisp and the water is gone.
- Return the beef to the wok. Add the remaining amount of hoisin garlic sauce and stir until everything is well-mixed and the beef is cooked through, about 1 minute more. Adjust the seasoning with salt and pepper. Stir in the cashews. Transfer to a serving dish and serve with rice or noodles.
more: Adapted from Soy Vay.
Indeed, the garlic is nice to our body because it improves heart health in many ways. And the asparagus can help us to slow the aging process. I have been talking about this subject a lot lately with my husband so hopefully this will get him to see my point of view. Keep sharing!.
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