A flavorful and quick stir-fry featuring tender beef and vibrant vegetables in a zesty ginger sauce.
Partially freeze the beef for easier slicing, then trim any fat and slice it thinly across the grain into bite-sized strips.
Freezing the beef slightly makes it easier to slice thinly and evenly.
In a small bowl, mix the soy sauce, cornstarch, sugar, ginger, and sesame oil until smooth. Set aside.
Ensure the cornstarch is fully dissolved to avoid lumps in the sauce.
Heat a wok over medium-high heat and add the asparagus, broccoli, mushrooms, and green onions. Stir-fry for 3-4 minutes until the vegetables are tender-crisp, then remove them from the wok.
Cook the vegetables just until tender-crisp to maintain their vibrant color and texture.
Add the beef to the wok and stir-fry for 2-3 minutes until browned. Push the beef to the side of the wok.
Avoid overcooking the beef to keep it tender and juicy.
Pour the sauce into the center of the wok and stir until it thickens and becomes bubbly.
Stir constantly to prevent the sauce from sticking to the wok.
Return the vegetables to the wok and mix everything together until coated with the sauce and heated through.
Ensure all ingredients are evenly coated with the sauce for consistent flavor.
Serve the stir-fry immediately over cooked rice.
Garnish with sesame seeds or chopped green onions for an extra touch.
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