Every Monday morning, I sit down and put together my menu and shopping list. I love incorporating new recipes with my old favorites. When I look for new recipes I have a criteria that I look for. Number One: the recipe MUST take no more than 45 minutes from start to finish. Now let me say, I have been cooking for 25 years (wow I’m old), so 45 minutes for me could be over an hour for the novice cook. I, also, look for ingredients that are ordinary. Picking regular ingredients helps keep my food bill down. If I was constantly having to buy new ingredients that I would never use again, it would drive my food bill up and cause excess food waste in my house. When I came across this recipe, it asked for Maggi seasoning which I never seen or come across in a recipe before. I began searching for a good substitute and that’s when my search came up with Liquid Aminos. I have to admit, although I broke one of my rules, I have been intrigued to try Liquid Aminos for quite some time and I’m so glad I did.
The Liquid Aminos provided a new depth to the flavor that I’ve never noticed in my soy sauce based sauces. This particular brand is gluten free, sugar free with no added salt. I will definitely be using it in future recipes.
Now, my main criteria to picking a recipe is it must be easy and not time consuming. This meal met that criteria because it required one pan and only took me 30 minutes including prep time. I used a Flank Steak, which gave it a nice flavor. The key to using Flank Steak is to always cut against the grain so it doesn’t become chewy. I hope your family enjoys as much as I did!
It is great served over rice.
- 16 oz beef flank steak, sliced against the grain
- 2 tablespoons oil
- 1-inch ginger, grated
- 1 bunch asparagus, cut into 2- inch lengths
- 6 stalks scallions, cut into 2-inch lengths
- 2 teaspoon cornstarch
- 2 tablespoon oyster sauce
- 1 tablespoon Liquid Aminos
- 2 teaspoon olive oil
- 8 tablespoons water
- 2 teaspoon cornstarch
- 1 tablespoons dry Sherry
- 2 teaspoon sugar
- ½ teaspoon salt
- ⅛ tsp of fresh cracker pepper
- Put sliced beef and cornstarch in storage bag and coat. Allow to sit for 10 minutes.
- In the meantime, combine all the sauce ingredients, whisk well and set aside.
- In a wok or frying pan, heat up the oil until very high heat, stir-fry ginger for 30 seconds and then toss in beef slices and continue to stir-fry for a few minutes.
- Add asparagus and scallions and sauté for about 3 minutes.
- Add in the Sauce and stir-fry for an additional 4-5 minutes or until the sauce thickens.