Ingredients:

  • 1 lb flank steak, thinly sliced against the grain
  • 2 tbsp soy sauce
  • 1 tsp cornstarch
  • 3 tbsp avocado oil
  • 3 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tbsp water
  • 1/2 tsp black pepper
  • 1 lb asparagus, trimmed and cut into 2-inch pieces
  • 2 scallions, sliced
  • 1 tsp sesame seeds

Instructions:

  1. In a medium bowl, combine the sliced steak, 1 tbsp soy sauce, cornstarch, and 1 tbsp oil. Toss thoroughly and let marinate for 5–10 minutes.
  2. Heat 1 tbsp of avocado oil in a wok or large skillet over high heat until shimmering. Add the beef in a single layer, sear undisturbed for 1–2 minutes until browned, then toss quickly and remove from the pan.
  3. In a small bowl, whisk together the oyster sauce, remaining 1 tbsp soy sauce, sesame oil, grated ginger, minced garlic, water, and black pepper.
  4. Heat the remaining 1 tbsp of avocado oil in the wok. Add the asparagus and sauté until crisp-tender.
  5. Return the seared beef to the pan and pour the sauce over the mixture. Toss rapidly on high heat for 1-2 minutes until the sauce thickens and coats everything.
  6. Stir in the sliced scallions and garnish with sesame seeds before serving.