Beef and Asparagus Stir-Fry

You can get this super-savory meal on the table way faster than you can order one by phone and have it delivered. When you cook stuff from scratch, you just can't make yourself ladle the same quantities of oil into food that some restaurants do. I promise you that.

Up the good calories: If you think you need "more" than beef and asparagus, beef up the veggies. Add boy choy, frozen peas, snap peas, green beans, corn, tomatoes, mushrooms, zucchini, or eggplant.

Tip: Slicing the flank steak will be much easier if you put it in the freezer for 30 minutes before you're ready to cut it. If you have a wok, dig it out. It's nice for stir-fries because you can move the food quickly around the pan without spilling it, unless you, like me, are always testing the pan's capacity, in which case you'll end up with a handful on the floor.

Yield: 4-6 Servings

Ingredients

1/4	cup low-sodium soy sauce
2	tablespoons oyster sauce
1/4	cup honey mustard
2	tablespoons light or dark brown sugar
2	tablespoons minced garlic
1	pound flank steak, very thinly sliced crosswise against the grain
2	teaspoons Asian sesame oil
1	pound asparagus, very thinly sliced on the diagonal

	In a medium bowl, whisk together soy sauce, oyster sauce, honey mustard, brown sugar, and garlic. Add meat and toss until combined, massaging the marinade into the meat. I know it sounds icky, but it helps tenderize the meat.
	In a large nonstick pan, heat sesame oil until hot but not smoking. Add beef and cook until half done, 1 to 2 minutes. Add asparagus and cook, stirring often, until meat is cooked through and asparagus is fork-tender, about 2 minutes. Serve immediately.

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