6 1/8-inch-thick slices fresh ginger
1 tablespoon toasted sesame oil
1 teaspoon freshly ground black pepper
1/4 cup canola oil
1/4 cup soy sauce
1/2 cup dry red wine
1 pound flank steak, cut against the grain into 1/8 - inch slices (substitute 4 medium portobello mushrooms)
1 pound asparagus, ends trimmed and cut into 2-inch pieces
1 tablespoon Canola oil
4 medium leeks, white parts only, well washed and julienned
1 tablespoon finely chopped garlic
2 tablespoon finely chopped fresh ginger
Salt and freshly ground black pepper
In a dish large enough to hold the beef, combine the ginger, sesame oil, pepper, Canola oil, soy sauce, and wine. Stir to blend. Add the beef, turn to coat, and marinate, covered, at least 1 hour and preferably overnight.
Bring a large quantity of salted water to a boil. Fill a large bowl and add ice. Add the asparagus to the boiling water and cook until tender-crisp, 4 to 6 minutes. Transfer to the bowl of ice water to cool. Drain well and set aside.
To make the leeks, heat a wok or large skillet over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the leeks, garlic, and ginger and cook, stirring, until soft, about 3 minutes.
Drain the beef and stir-fry just cooked through, about 4 minutes. Add the asparagus and stir-fry until thoroughly heated. Season with the salt and pepper to taste and serve