Flank Steak Oriental with Asparagus, Mushroom and Onion Stir Fry

Flank Steak Oriental with Asparagus, Mushroom and Onion Stir Fry
Photograph intended for reference only and may not be reproduced.

6 lb 12 oz	3 kg	flank steak
1 cup	250 mL	soy sauce
4 oz	100 mL	vegetable oil
5 oz	150 mL	dry sherry
1 tbsp	15 mL	black pepper
5	5	cloves garlic, minced
80 pc	80 pc	asparagus - cleaned, peeled and blanched
2 pc	2 pc	red onion - medium, julienne
2 cups	500 mL	shitake mushroom, sliced
2 cups	500 mL	oyster mushroom, sliced
1 cup	250 mL	green onions, chopped
2 tbsp	25 mL	dark sesame oil
1 lb	454 g	spinach, cleaned
2 cups	500 mL	wild rice, cooked
2 cups	500 mL	white rice, cooked

Mix the soy sauce, oil, sherry, black pepper and garlic; marinate the meat in half the mixture for 4 hours and the vegetables separately in the other half for 10 to 15 minutes.
Remove both from the marinade, pat the flank dry. On a hot charbroiler, grill the meat to medium rare, remove and rest in a warm place. Add the sesame oil to the pan and sauté the vegetables until tender-crisp. Add the spinach at the last minute and cook until just wilted (approx. 30 seconds). Season to taste.
To assemble, mix the white and wild rice together, serve on a plate or in a bowl, make a well in the rice and spoon the stir fried vegetables into the middle, thinly slice the warm flank steak and place on top. Garnish with chopped green onion.