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1
Combine first 6 ingredients in 13x9x2-inch glass baking dish.
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2
Add meat.
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3
Cover and refrigerate at least 2 hours and up to 1 day.
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4
Let stand at room temperature 1 hour before continuing.
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5
Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes.
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6
Drain.
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7
Rinse under cold water to cool.
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8
Drain again.
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9
Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat.
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10
Add red bell pepper strips and saute 3 minutes.
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11
Add crimini mushrooms and saute until mushrooms are soft, about 5 minutes.
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12
Add green onions and asparagus and saute until vegetables are tender, about 2 minutes longer.
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13
Transfer vegetables to serving platter.
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14
Tent with foil to keep warm.
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15
Heat remaining 1 tablespoon peanut oil in same skillet over high heat.
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16
Remove steak from marinade; reserve marinade.
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17
Add steak to skillet and cook to desired doneness, about 4 minutes per side for medium-rare.
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18
Transfer to cutting board.
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19
Tent with foil and let stand 5 minutes.
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20
Meanwhile, place reserved marinade in small saucepan.
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21
Whisk in cornstarch.
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22
Whisk over high heat until sauce thickens and boils, about 3 minutes.
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23
Remove sauce from heat.
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24
Season sauce to taste with salt and pepper.
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25
Cut steak across grain on diagonal into 1/2-inch-thick slices.
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26
Arrange steak slices atop vegetables on platter.
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27
Spoon some of sauce over meat and vegetables.
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28
Serve, passing remaining sauce separately.
