Elise Bauer

canola or other high smoke-point cooking oil

asparagus, trimmed, cut on the diagonal into 1 1/2 inch lengths (about 1 1/2 cups)

flank steak, sliced in half lengthwise (along the grain) and then cut into thin strips (across the grain), 2 inches long and 1/4 inch wide (put the steak in the freezer for 15 minutes before slicing to make it easier to slice)

red bell pepper, seeded, de-ribbed, and cut into thin strips 2 inches long and 1/4 inch wide

cornstarch dissolved into 3 Tablespoons of water

soy sauce (use gluten-free soy sauce for gluten-free version)

teaspoon finely chopped, peeled, fresh ginger

small clove garlic, minced

green onion, including green tops, chopped

teaspoon chili oil