-
1
In a small bowl, combine the sliced beef with 1 teaspoon oil, 1 teaspoon light soy sauce and 1 teaspoon cornstarch.
-
2
Set aside.
-
3
Wash your asparagus, and cut about an inch off the bottom ends, depending on how tender they are.
-
4
You can also use a vegetable peeler to peel the bottom of each stalk.
-
5
Slice the remaining stalks into 2-inch pieces on an angle.
-
6
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.
-
7
Mix well and set aside.
-
8
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!
-
9
Heat your wok until its smoking.
-
10
Add a couple tablespoons of oil and swirl it around to coat your wok.
-
11
Quickly spread the beef slices around the wok in an even layer.
-
12
Let it sear for 15-30 seconds without stirring.
-
13
Then give it a quick stir to sear the other side.
-
14
The meat should be browned and no sticking should happen if you got the wok hot enough!
-
15
Take the beef out of the pan and set aside on a plate.
-
16
Keep the wok on high heat and add another tablespoon of oil into the wok.
-
17
Stir in your garlic and asparagus.
-
18
Stir for about 10 seconds then add the Shaoxing wine around the rim of the wok.
-
19
Cover the wok, leaving the heat on high.
-
20
Let it cook for 20 to 30 seconds.
-
21
Remove the cover and add the sauce mixture and the white pepper.
-
22
Add the beef back to the pan and stir.
-
23
Let the liquid bubble up.
-
24
Stir up your cornstarch slurry to make sure the starch is dissolved and pour in about half of it.
-
25
Stir for a few seconds.
-
26
If the sauce is still thin, add more slurry.
-
27
If its too thick, add a little water or stock.
-
28
Plate and serve immediately!
