• ¾ – 1 lb. flank steak
• ¼ c. soy sauce
• 2 Tbsp. sugar
• 2 Tbsp. aji-mirin
• 1 Tbsp. sesame oil
• 2 cloves garlic, minced
• 10 large asparagus spears
• 2 scallions
• 3 Tbsp. sherry
• 1 tsp. cornstarch
• 1 ½ tsp. peanut oil
• Cooked rice for serving

Slice flank steak across the grain.  In a medium bowl, whisk together soy sauce, sugar, aji-mirin, sesame oil, and garlic.  Add beef, stir to coat; marinate 30-60 minutes at room temp. Cut asparagus into 1” pieces.  Slice scallions on the diagonal.  Whisk together sherry and cornstarch.  Heat oil in a wok or saute pan.  Use a slotted spoon to add beef, reserving marinade.  Stir fry until almost cooked through.  Add asparagus; stir fry 2-3 minutes more.  Whisk sherry/cornstarch mixture into remaining marinade; add to wok.  Cook, stirring, until sauce thickens.  Serve over rice.  Garnish with scallions.

Accompany with Cooper-Garrod F6F Hellcat