INGREDIENTS

Marinating

• 1 lb (450 g) beef flank steak (or skirt steak)
• 1/2 teaspoon baking soda
• 1 tablespoon light soy sauce (or soy sauce)
• 1 teaspoon olive oil
• 2 teaspoons cornstarch

Sauce

• 1/2 cup chicken broth
• 2 tablespoons oyster sauce
• 1 tablespoon light soy sauce (or soy sauce)
• 1 teaspoon dark soy sauce (or soy sauce)
• 1 teaspoons sugar (optional)
• 2 teaspoons cornstarch
• 1 teaspoon sesame oil

Stir fry

• 2 tablespoons olive oil
• 1 white onion , sliced
• 3 cloves garlic , sliced
• 1 small batch (1 lb / 450 g) asparagus , tough ends removed and cut to bite size pieces (or 1 bell pepper)

INSTRUCTIONS

• Add the beef and the rest of the marinating ingredients into a medium-sized bowl. Mix well and allow marinate while you prepare the other ingredients.
• Mix all the sauce ingredients in a small bowl.
• Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the beef and spread out into a single layer without overlapping. Cook until the bottom turns golden, 1 minute or so. Flip to cook the other side until just cooked, 1 minute or so. Transfer the beef to a large plate.
• Add the remaining 1 tablespoon of oil, onion, and garlic. Cook and stir for 2 minutes.
• Add the asparagus. Cook until just starting to soften, 1 minute or so.
• Stir the sauce again to fully dissolve the cornstarch and pour it into the pan. Stir a few times until it thickens.
• Return the beef to the pan and stir to coat everything well. Transfer everything to a big plate and serve hot as a main dish.