Garlic Beef and Asparagus Stir-Fry

All in all, this is a great single bottle sauce that can have you whipping up a delicious stir-fry in almost no time, even if you have no other Asian sauces in the pantry.

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After I stir-fried the beef, I just removed it from the pan, stir-fried and steamed the asparagus in the same pan, and brought everything together in the end along with the sauce and cashews.

I served the dish over white rice, but it would go equally well with some cold sesame noodles or scallion pancakes on the side.
Garlic Beef and Asparagus Stir-fry

Serves 4

1 tablespoon vegetable or peanut oil
1 pound flank steak, cut against the grain into 1/4-inch-thick slices
1/2 cup Soy Vay Hoisin Garlic Sauce and Marinade
1 pound asparagus, ends removed and cut into 1-inch lengths
Salt and pepper to taste
1 cup roasted, unsalted cashews