1 cup cooked white rice, for serving

2 tablespoons Wok oil, stir fry oil or sunflower oil

8 ounces skirt steak, thinly sliced into 1/2-inch wide strips

kosher salt, as desired

freshly ground black pepper, as desired

1 red bell pepper, thinly sliced into 1/2-inch wide strips

1 bunch asparagus, tough ends trimmed, sliced on a bias 1/4-inch wide

3 green onions, thinly sliced

Method:

1.   Cook rice according to package directions. Set to the side.

2.   In a wok over high heat, add 1 tablespoon Wok oil and allow to heat, approximately 1 minute. Season steak with salt and pepper and place in the preheated wok. Allow to cook while occasionally stirring until golden brown in color, approximately 3 – 4 minutes. Transfer cooked steak to a plate and set to the side.

3.   Add remaining 1 tablespoon Wok oil swirling to coat. Add red bell peppers and asparagus cooking until crisp-tender and heated through, approximately 5 – 6 minutes.

4.   Return steak to wok, toss to evenly combine and adjust seasoning to taste with salt and pepper. Add green onions, remove from heat and serve on top of freshly made rice.

Kitchen Note: Feel free to add more veggies or different colors of bell peppers. Adding garlic or ginger is another great way to impart flavor while cilantro makes for a great finishing touch. Finishing with toasted sesame seeds is a great way to bring this to the next level.