Beef Stir Fry with asparagus and mushroom

Ingredients

4 tablespoons water

2 tablespoon soy sauce

4 teaspoons packed brown sugar

2 teaspoons grated fresh ginger

2 teaspoon toasted sesame oil

2 tablespoon vegetable oil

1 pound asparagus, trimmed and cut on bias into 2-inch lengths

4 ounces shiitake mushrooms, stemmed and sliced thin

1 Boneless Rib eye approx 1 - 1.5 lbs ( this is my favorite cut of meat if you prefer another by all means feel free to use it )

Instructions

1. Combine water, soy sauce, sherry, sugar, ginger, and sesame oil in bowl.

2. Place boneless rib eye in freezer for 1 hour. Remove from freezer and slice strips to 1/8th thickness against the grain. Season with salt and pepper and bring to room temperature. Heat 1 tablespoon of veg oil in 12 inch nonstick skillet over high heat until it shimmers. Add rib eye but don't crowd pan, sear on both sides (will only take 30-40 seconds each piece) Set beef aside

3. Heat vegetable oil in 12-inch nonstick skillet over high heat until smoking. Add asparagus and mushrooms and cook, stirring occasionally, until asparagus is spotty brown, 3 to 4 minutes. Add your rib eye along with soy sauce mixture and cook, stirring once or twice, until pan is almost dry and asparagus is crisp-tender, 1 to 2 minutes.

bon appetit