Hunan Beef with Asparagus and Mixed Chiles

• 1 1/4 pounds sirloin steak, sliced across the grain 1/8 inch thick
• Cornstarch, for coating
• 1/4 cup beef stock or low-sodium broth
• 2 tablespoons Chinese black vinegar or malt vinegar
• 1 1/2 tablespoons low-sodium soy sauce
• 1 tablespoon dry sherry
• 1 tablespoon oyster sauce
• 1 teaspoon sambal oelek or other Asian chile sauce
• Canola oil, for frying
• 1 tablespoon minced fresh ginger
• 2 garlic cloves
• 1 jalapeno, minced
• 4 dried Thai chiles
• 1 large onion, halved lengthwise and sliced crosswise 1/4 inch thick
• 1 pound asparagus, cut on the diagonal into 1 1/2-inch lengths
• Salt
• Steamed rice, for serving

1. In a shallow bowl, lightly coat the sirloin with cornstarch and let stand for 15 minutes.
2. Meanwhile, in a small bowl, whisk the beef stock with the vinegar, soy sauce, sherry, oyster sauce and sambal oelek.
3. In a wok or large, deep skillet, heat 1 inch of oil until shimmering.
4. Add half of the sirloin and fry over high heat, stirring occasionally, until browned and crisp, about 4 minutes.
5. Using a slotted spoon, transfer the sirloin to paper towels to drain.
6. Repeat with the remaining sirloin.
7. Pour off all but 2 tablespoons of fat from the wok.
8. Add the ginger, garlic, jalapeno and Thai chiles and stir-fry over high heat until fragrant, about 1 minute.
9. Add the onion and asparagus and stir-fry until crisp-tender, about 4 minutes.
10. Add the sirloin and the soy sauce mixture and simmer over high heat, stirring, until the sauce has thickened, about 2 minutes.
11. Discard the dried chiles and season with salt.
12. Transfer the Hunan beef to a platter and serve with rice.

sirloin steak, cornstarch, beef stock, chinese black vinegar, soy sauce, sherry, oyster sauce, sambal oelek, canola oil, fresh ginger, garlic, chiles, onion, lengths, salt, rice

Taken from www.foodandwine.com/recipes/hunan-beef-with-asparagus-and-mixed-chiles (may not work)