6ounceslarge sea scallopcleaned and cut into 3 or 4 disks
4ouncestenderloin or flank steaksliced thinly against the grain
1teaspoonneutral oilI use grapeseed oil
1cupabout asparagus, tough end removed, (or vegetable of choice) cut into 2-inch pieces, or in the case of broccoli, cut into florets, parboiled until crisp-tender
1teaspoonminced fresh ginger
1tablespoongarlic chili sauceNOT Garlic Black Bean Sauce
1teaspoonHoisin sauce
2tablespoonsthinly sliced green onion topsoptional
1tablespoontoasted sesame seedsoptional
Instructions
Pat the meat and scallops dry with a paper towel. Lightly salt and pepper them. Heat a large skillet or wok over high heat. When hot, add the oil along with the steak and scallop. Quickly stir fry for 1 - 2 minutes, then add the asparagus (or other veggie) along with the ginger, stir fry 1 minute or until hot, add the tablespoon of garlic chili sauce and teaspoon of Hoisin sauce. Stir fry until combined. Do not overcook or you will have tough meat and scallop. Better undercooked than overcooked. Serve on rice; top with green onion tops and sprinkle with sesame seeds, if desired.
Notes
This recipe is written for 2 but can easily be made for more