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