- 6 teaspoons olive or canola oil, divided
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 teaspoon ground ginger, divided
- Dash pepper
- 1 pound beef flank steak, thinly sliced
- 2 tablespoons cornstarch
- 1 cup beef broth
- 3 tablespoons soy sauce
- 1 tablespoon cider vinegar
- 1 1/2 pounds fresh asparagus, trimmed and cut into 2 inch pieces
- 1 (8 ounce) can sliced water chestnuts, drained
- 1/4 cup chopped green onions
- 4 cups hot cooked rice
- In a shallow glass container, combine 2 teaspoons of oil, sugar, salt, half of the ginger and pepper. Add beef and turn to coat. Let stand for 15 minutes. In a small bowl, combine the cornstarch, broth, soy sauce, vinegar and remaining ginger until blended; set aside.
- In a large skillet or wok, brown beef in 2 teaspoons oil. Remove and keep warm. Add water chestnuts and onions; stir-fry for 1 minute. stir cornstarch mixture; add to the skillet. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Return beef to the pan; heat through. Serve over rice.