Beef with Broccoli and Asparagus

I am a bad blogger.  Okay, now that we've gotten that out of the way, we can get on with the recipe.  This was a happy little number I *gasp* modified from cooks.com.  Turned out amazing.  I added asparagus in order to make it stretch a little further and the flavors ended up complimenting one another. Who knew?

Needs:  2 tsp. not soy sauce

1/4 tsp. sugar
1/4 tsp. salt
3/4 lb. boneless sirloin

1 tbsp. cornstarch
1 tbsp. not soy sauce
1 tbsp. med. dry wine
1/4 c. water
1 tsp. sugar
1 tsp. sunflower seed butter mixed with 1 tsp canola oil

3 tbsp. canola oil
1 tbsp. ginger
1 tbsp. minced garlic
1/2 tsp. dried hot red pepper flakes
12 oz frozen broccoli florets

12 oz frozen asparagus tops

Prep: 

Begin cooking brown or white rice to accompany this dish.

Begin to thaw frozen broccoli and asparagus

Slice your sirloin into ¼ inch thick slices and marinate it in 2 tsp not soy sauce, ¼ tsp sugar, and ¼ tsp salt for 20 min. 

In another small bowl dissolve the 1 tbsp cornstarch into the 1 tbsp not soy sauce, add 1 tbsp wine, ¼ cup water, 1 tsp sugar and sunflower butter-canola oil mixture (This is your “sauce”). 

Cook:

Put 3 tablespoons oil in stir fry pan or wok, add ginger, garlic, red pepper flakes, and meat.  Cook on medium-high heat.  Once meat is almost cooked, remove from pan into clean dish.  Add broccoli and asparagus to wok and cook to desired tenderness.  Add the cooked beef back to the wok and cook for 1-2 minutes.  Add your prepared sauce from earlier and simmer for 5 minutes. Serve hot over rice.