Ginger Flank Steak with Sake-Glazed Vegetables

Ingredients

• 1 pound asparagus trimmed cut into 1 1/2-inch lengths
• 1 tablespoon balsamic vinegar 
• 2 teaspoons cornstarch 
• 1.5 pounds crimini mushrooms halved
• 0.3 cup t brown sugar dark packed ()
• 2 pound flank steak 
• 3 tablespoons ginger fresh minced peeled
• 4  garlic clove crushed
• 4  spring onion cut into 1-inch lengths
• 3 tablespoons vegetable oil; peanut oil preferred 
• 2  bell pepper red cut into 1-inch-wide strips
• 0.5 cup rice wine 
• 0.5 cup soya sauce 

Equipment

• frying pan
• sauce pan
• whisk
• pot
• aluminum foil
• cutting board
• glass baking pan

Directions

1. Combine first 6 ingredients in 13x9x2-inch glass baking dish.
2. Add meat. Cover and refrigerate at least 2 hours and up to 1 day.
3. Let stand at room temperature 1 hour before continuing.
4. Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes.
5. Drain. Rinse under cold water to cool.
6. Drain again.
7. Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat.
8. Add red bell pepper strips and sauté 3 minutes.
9. Add crimini mushrooms and sauté until mushrooms are soft, about 5 minutes.
10. Add green onions and asparagus and sauté until vegetables are tender, about 2 minutes longer.
11. Transfer vegetables to serving platter. Tent with foil to keep warm.
12. Heat remaining 1 tablespoon peanut oil in same skillet over high heat.
13. Remove steak from marinade; reserve marinade.
14. Add steak to skillet and cook to desired doneness, about 4 minutes per side for medium-rare.
15. Transfer to cutting board. Tent with foil and let stand 5 minutes.
16. Meanwhile, place reserved marinade in small saucepan.
17. Whisk in cornstarch.
18. Whisk over high heat until sauce thickens and boils, about 3 minutes.
19. Remove sauce from heat. Season sauce to taste with salt and pepper.
20. Cut steak across grain on diagonal into 1/2-inch-thick slices. Arrange steak slices atop vegetables on platter. Spoon some of sauce over meat and vegetables.
21. Serve, passing remaining sauce separately.