An easy meal that tastes like something you would get at a Chinese restaurant.

Serves 6-8


For the sauce:

1/2 cup hoisin sauce

6 tablespoons low-sodium soy sauce ( if you use regular, don’t add any salt)

1 tablespoon chili garlic sauce (you can add more if you want the dish to be spicier)

4 teaspoons fresh lemon juice

4 teaspoons unseasoned rice vinegar

2 tablespoons brown sugar

For the stir-fry:

4 teaspoons olive oil

2 pounds flank steak, cut into bite sized pieces or strips

2 pounds asparagus, ends trimmed and cut into 1 inch pieces

2 cups roasted, unsalted cashews

salt and pepper to taste

First, whisk together all of the sauce ingredients and set aside.

In a wok or large nonstick pan, heat the olive oil over medium-high heat.

Add the flank steak and cook until slightly browned on all sides, about 3-4 minutes.

Season to taste with salt and pepper.

Drain the meat and pour off the fat from the pan.

Add the asparagus to the pan and cook for 2-3 minutes until crisp-tender.

Return the meat to the pan, add the sauce and toss to coat.

Stir in the nuts and cook until the meat is done, 2-3 minutes.

Serve over rice.

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Printable Version with Microsoft Word


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