Spring Asparagus Beef Stir-fry

In a small bowl, combine the sliced beef with 1 teaspoon oil, 1 teaspoon light soy sauce and 1 teaspoon cornstarch. Set aside.

Wash your asparagus, and cut about an inch off the bottom ends, depending on how tender they are. You can also use a vegetable peeler to peel the bottom of each stalk. Slice the remaining stalks into 2-inch pieces on an angle.

Next combine the salt, sugar, the rest of the light soy sauce (4 teaspoons), dark soy sauce, sesame oil, and stock or water into a bowl. Mix well and set aside.

Have your wine measured out, garlic ready, and the cornstarch slurry mixed up before you begin cooking, because this is all going to happen very fast!

Heat your wok until it’s smoking. Add a couple tablespoons of oil and swirl it around to coat your wok. Quickly spread the beef slices around the wok in an even layer. Let it sear for 15-30 seconds without stirring. Then give it a quick stir to sear the other side. The meat should be browned and no sticking should happen if you got the wok hot enough! Take the beef out of the pan and set aside on a plate.

Keep the wok on high heat and add another tablespoon of oil into the wok. Stir in your garlic and asparagus. Stir for about 10 seconds then add the Shaoxing wine around the rim of the wok. Cover the wok, leaving the heat on high. Let it cook for 20 to 30 seconds. Remove the cover and add the sauce mixture and the white pepper. Add the beef back to the pan and stir. Let the liquid bubble up.

Stir up your cornstarch slurry to make sure the starch is dissolved and pour in about half of it. Stir for a few seconds. If the sauce is still thin, add more slurry. If it’s too thick, add a little water or stock. Plate and serve immediately!