Apart from asparagus, greens are about the most plentiful kind of local vegetable at this time of year. Fortunately, like asparagus, they are good in many different types of dishes - including stir-fries. I used a combination of spinach and mustard greens for this, but you can use whatever greens you like. Serve this over rice.
1 lb not-too-fancy steak (like London broil or top round)
1/4 cup soy sauce, or more to taste
2 Tbsp dark sesame oil (1 Tbsp + 1 Tbsp)
10-12 cloves garlic, minced
1 large onion, sliced lengthwise
1/2 lb greens, washed and stemmed if needed (chop or not, as desired)
1 Tbsp corn start
Salt to taste
Hot sauce (optional)
Slice the steak against the grain, about 1/4-inch thick, with slices about 2 inches long. Place it in a bowl, add 1/4 cup soy sauce, and toss to coat. Let stand for 5-10 minutes (more if you have time).
Heat 1 Tbsp of sesame oil in a wok or very large skillet. Scoop the steak out of its bowl, leaving excess liquid behind, and cook over high heat until it reaches your desired level of doneness. Remove from the pan and set aside.
Add the remaining 1 Tbsp of sesame oil to the wok or skillet, then add the garlic and onion. Stir fry over medium high heat for 3-4 minutes, then add the greens (you may have to do this in batches). Cook the greens until wilted, then add the steak back in and remove the pan from the heat.
Mix the corn start into the soy sauce remaining from marinating the beef, then pour it into the pan. Return the pan to the heat, briefly, until the sauce thickens. Taste and adjust seasonings if needed.
Serve hot, over rice. If desired, add hot sauce at the table.
Serves about 4.