Ginger Flank Steak with Sake-Glazed Vegetables

Ingredients

• 1/2 cup soy sauce
• 1/2 cup sake
• 1/4 cup brown sugar (packed)
• 3 tablespoons minced peeled fresh ginger
• 1 tablespoon balsamic vinegar
• 4 garlic cloves, crushed
• 2 lbs. flank steak
• 1 lb. asparagus, trimmed and cut into 1 1/2'' lengths
• 3 tablespoons peanut oil
• 2 red bell peppers, cut into strips
• 1 1/2 lbs. Crimini mushrooms, halved and cut into 1/4'' thick slices
• 4 green onions, cut into 1'' lengths
• 2 teaspoons cornstarch

Directions

1. Combine first 6 ingredients in a 13''X9''X2'' glass baking dish. Add meat. Cover and refrigerate at least 2 hours or up to 24 hours. Let stand at room temperature 1 hour before continuing.
2. Cook asparagus in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain and rinse under cold water to cool. Drain again.
3. Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Add pepper strips and saute' about 3 minutes. Add mushrooms and saute' until mushrooms are soft, about 5 minutes. Add green onions and asparagus and saute' until vegetables are tender, about 2 minutes longer. Transfer to serving platter and tent with foil to keep warm.
4. Heat remaining 1 tablespoon peanut oil in same skillet over high heat. Remove steak from marinade but reserve marinade.
5. Add steak to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to cutting board, tent with foil and let stand 5 minutes.
6. Place reserved marinade in small saucepan. Whisk in 2 teaspoons of cornstarch. Whisk over high heat until sauce thickens and boils, about 3 minutes. Remove sauce from heat and season to taste with salt and pepper.
7. Cut steak across grain on the diagonal into 1/2'' thick slices.
8. Arrange steak slices atop vegetables on platter. Spoon some of the sauce over meat and vegetables.