<http://schema.org/recipeInstructions>
" In a shallow bowl, lightly coat the sirloin with cornstarch and let stand for 15 minutes. Meanwhile, in a small bowl, whisk the beef stock with the vinegar, soy sauce, sherry, oyster sauce, and sambal oelek. In a wok or large, deep skillet, heat 1 inch of oil until shimmering. Add half of the sirloin and fry over high heat, stirring occasionally, until browned and crisp, about 4 minutes. Using a slotted spoon, transfer the sirloin to paper towels to drain. Repeat with the remaining sirloin. Pour off all but 2 tablespoons of fat from the wok. Add the ginger, garlic, jalape\u00F1o, and Thai chiles and stir-fry over high heat until fragrant, about 1 minute. Add the onion and asparagus and stir-fry until crisp-tender, about 4 minutes. Add the sirloin and the soy sauce mixture and simmer over high heat, stirring, until the sauce has thickened, about 2 minutes. Discard the dried chiles and season with salt. Transfer the Hunan beef to a platter and serve with rice. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a20704/hunan-beef-asparagus-mixed-chiles-recipe-fw0313/?src=shelter_footer>