Ginger Beef and Asparagus With Mushrooms

• sirloin steaks or flank steaks, cut into thin strips↗1 1⁄4 lbs
• peanut oil (or canola oil)2 tablespoons
• garlic cloves, minced↗4
• salt↗1 teaspoon
• asparagus, cut into 2-inch pieces (cut very thick stalks in half lengthwise as well)↗1 1⁄2 lbs
• green onions, sliced↗6
• sliced carrot3⁄4 cup
• baby portabella mushrooms, sliced↗1 lb
• sherry wine↗1⁄8 cup
• light soy sauce↗1⁄8 cup
• cornstarch↗2 teaspoons
• fresh ground ginger↗2 teaspoons
• Chinese five spice powder1⁄4 teaspoon
• pepper↗1⁄2 teaspoon
• brown sugar↗2 tablespoons

Step-by-step instructions

1. 1

   In a large skillet, heat oil on high heat.

2. 2

   Meanwhile, in a small bowl, combine sheery wine, soy sauce, cornstarch, ginger, 5 spice powder, pepper and brown sugar. Mix well until cornstarch and sugar is dissolved.

3. 3

   Sprinkle beef strips with the salt.

4. 4

   When skillet and oil are hot, add beef strips and garlic and stir-fry over high heat until beef has just a little pink remaining.

5. 5

   Add asparagus, onions and carrots and continue to stir fry over high heat for about 2 minutes. Add sherry/soy sauce mixture to skillet. Add mushrooms to skillet and continue stir-frying for about 3-5 minutes or until your asparagus and carrots are desired crisp-tenderness.

6. 6

   Serve over hot cooked rice, if desired.