water, for boiling
1 1/2 lbs. steak, thinly sliced
3 cloves garlic, minced
2 tsp. ginger, minced
3 Tbsp. oyster sauce
3 Tbsp. soy sauce
1 tsp. Chinese 5 Spice powder
3 Tbsp. rice vinegar
black pepper, lots
4 Tbsp. brown sugar
1 Tbsp. cornstarch
1/4 c. water
1 can sliced water chestnuts, drained
hot cooked rice
Heat a wok or skillet to high heat. Pour in 2 Tbsp. of the sesame oil. Cook the beef until most of the pink is gone. Remove the beef from the wok/skillet. Set aside.
In the same wok/skillet, add the ingredients for the sauce: garlic, ginger, oyster sauce, soy sauce, 5 Spice, rice vinegar, pepper, brown sugar, and the remaining 1 Tbsp. of sesame oil. Bring to a boil for 1 minute. Reduce heat.
Mix together the cornstarch and water to make a slurry. Pour into the sauce. Stir constantly for a minute or two while the sauce thickens.
Add the beef, asparagus, and water chestnuts to the sauce. Stir to coat it all. Let it simmer for several minutes so the beef, asparagus and chestnuts can get heated through.
Sprinkle with sesame seeds. Serve over hot cooked rice. Delicious.
Here's a link to the recipe I used: http://www.nlrockrecipes.com/2013/10/super-quick-sesame-beef-and-asparagus.html