Beef + Asparagus Over Ramen Noodles

Bring a large pasta pot of water to boil, add the salt.

Cook the noodles for about 5 minutes or until they’re tender. Drain and let them hang out until ready to serve. Don’t run under cold water.

Slice the steak across the grain as thinly as you can. If you have time, putting it on a plate, unwrapped, in the freezer for about 6 minutes will help make this easier.

Whisk together the cornstarch, soy sauce, rice vinegar, honey, and garlic powder in a medium bowl. Add the meat and turn to coat well. Let it sit for at least 10 minutes.

Meanwhile, trim the lower inch or so off of the asparagus spears (you don’t need to remove as much as often shown on TV - check by poking your thumbnail into the end to see how woody and stringy it seems and trim accordingly). Then slice the spears into 1” pieces on an extreme diagonal to make a pretty shape. Set in a bowl near the stove.

Heat your largest sauté or flat bottom pan over high heat. Add the oil. Then lift the beef out of the liquid and add in as even of a layer as possible, Let it sizzle and brown without moving the meat for at least 3 minutes. Then, use tongs or a spatula to turn the meat over and cook for 1 more minute.
Add any leftover marinating liquid and let it sizzle for 30 seconds. Add the asparagus and stir to coat, cook for 2 minutes. Turn off the heat and add the butter, stir until its melted.

Place noodles in bowls and top evenly with the stir fry. Garnish with sesame seeds and parsley.