Gingered Beef with Leeks and Asparagus

• 6 ginger slices
• 1 tablespoon sesame oil
• 1 teaspoon fresh cracked black pepper
• 1/4 cup Canola oil
• 1/4 cup thin soy sauce
• 1/2 cup shaoshing wine or red wine
• 1 pound flank steak, thinly sliced against the grain
• 1 tablespoon Canola oil
• 4 bunch leeks, julienne (white part only)
• 1 tablespoon minced garlic
• 2 tablespoons minced ginger
• 1 bunch asparagus, cut in 2-inch pieces and blanched
• Salt and black pepper to taste

1. To make marinade, mix first 6 ingredients and thoroughly mix with the beef.
2. Let stand for at least 1 hour, preferably overnight, refrigerated.
3. In a hot pan or wok, coat with Canola oil and add leeks, garlic and ginger.
4. Stir for 3 minutes to caramelize.
5. Add drained beef and stir for 2 minutes.
6. Add asparagus and heat thoroughly.
7. Check for seasoning.
8. Serve immediately with starch of choice.
9. For me, that means rice.

ginger slices, sesame oil, fresh cracked black pepper, canola oil, soy sauce, shaoshing wine, flank steak, canola oil, leeks, garlic, ginger, blanched, salt

Taken from www.foodnetwork.com/recipes/gingered-beef-with-leeks-and-asparagus-recipe.html (may not work)