1lbboneless beef short rib(recommended or other steak, sliced into 1/4" thick slices)
1cuppeanut oil for frying
For the marinade:
1TbspShaoxing wine(or dry sherry wine)
1tspsea or kosher salt
2tsplight soy sauce
2tspdark soy sauce
1Tbsppotato starch(substitute for all-purpose flour at 1:1 ratio if necessary)
1 1/2Tbspwater
For the stir fry:
1Tbspminced ginger
5garlic cloves(finely chopped or minced)
2Thai red chiles(Bird's Eye chiles, seeded and finely chopped (for mild heat))
1tspdried chili flakes(optional; 1-2 tsp for medium heat, 3+ tsp for more heat)
Kosher salt(to taste)
4scallions(sliced about 1-inch long on the diagonal
8-10asparagus spears(cut into 1-inch pieces on the diagonal)
1/2each red(green and yellow bell peppers, cut into 1-inch pieces)
1tspsesame oil
Instructions
In a medium bowl, combine all of the ingredients for the marinade. Add the beef and mix well to ensure good coverage. Let marinate for 15 minutes in a fridge.
Heat peanut oil to about 300F in a wok. Add half of the beef and fry for about 2 minutes, stirring gently, until the meat looks nicely browned. Remove from oil with a slotted spoon and place on a plate lined with a paper towel to drain the oil. Repeat with the other half of the beef.
Pour off the oil from the wok, leaving about 3 tablespoons behind. Over a high flame, add the ginger, garlic and stir-fry for about 30 seconds. Add the bell peppers and the asparagus and stir-fry for about 3 minutes, until the veggies softened up and look slightly charred. Add the Thai chiles and chili flakes and stir for 30 seconds. Return the beef to the wok, add sesame oil, scallions and stir well. Taste and adjust salt to taste. Continue stir-frying until the beef is sizzling and fragrant, about a minute. Remove from heat and serve immediately with steamed rice.