1 ½ lb. sirloin steak, cut into think strips
Salt and freshly ground black pepper, to taste
1 tsp. chili oil
¼ cup olive oil
1 green onion, thinly sliced
¾ lb. slender asparagus, trimmed and cut on the diagonal into 1-inch pieces
3 garlic cloves, minced
¼ tsp. red pepper flakes
Miracle rice for serving
Cook the beef & vegetables. Lightly season the beef with salt and pepper. In a small bowl, stir together the chili oil and ½ cup water. Set aside.
In a wok or large fry pan over high heat, warm the peanut oil. Working in batches if needed to avoid crowding, add the beef and cook, turning once or twice, until lightly seared, 2 to 3 minutes. Using a slotted spoon, transfer to plate.
Add the onion and asparagus to the pan and cook until tender-crisp, 2 to 3 minutes. Add the garlic and red pepper flakes and stir-fry for 15 seconds.
Return the meat and any juices from the plate to the pan. Simmer briefly until heated through. Divide the rice among shallow bowls, top with beef and asparagus, and serve immediately.