Pan-Asian Stir-Fry with Asparagus and Steak

I made this last night on a whim. I went to the store yesterday and found a lot of great deals at the store and ended up with more produce than I knew what to do with. I wasn't feeling too excited about our current planned dinner so I pulled out some of my favorites new purchases from the fridge and created this.

Pan-Asian Stir-Fry with Asparagus and Steak
1/2-1lb. beef roast (any kind of cut you like)
salt and pepper to taste
1 Tbs. olive oil
1 bundle asparagus, chopped 2 inches long (remove bottom inch of stem)
1 zucchini, sliced 2 inches long
3 scallions sliced 2 inches long
1/2 bell pepper, thinly sliced
2 Tbs. butter
1/2 lb mushrooms sliced
2 cloves garlic, chopped
1 tsp. chicken bullion
2 Tbs. flour
salt and pepper to taste
1/2 inch of shredded fresh ginger
1 1/2 cups milk
1/2 cup apple juice
1/2 lb. cooked linguine

Preheat oven to 400 degrees. In frying pan, heat olive oil on high heat until barely smoking. Pat meat dry and sprinkle salt and pepper generously... it is a lot of meat so don't be shy. Place meat in hot oil. Allow to cook for  1-2 minutes on all sides or until a nice brown crust forms. Remove from heat and place in roasting pan. Bake for 5-15 minutes more depending on how you like your meat cooked. I do about 12 minutes for medium well. Remove from oven and allow to rest at least 5 minutes.
In the meantime, start a new frying pan on medium high heat with a little oil to saute your veggies-asparagus, zucchini, scallions, and bell pepper until crisp tender. Salt and pepper to taste.
Place butter in frying pan you used for your beef roast on medium high heat. Saute mushrooms for 1-2 minutes, add garlic and ginger. Saute until mushrooms are tender. Add flour, chicken bullion, and salt and pepper. Mix well. Slowly whisk in milk until well combined. Add apple juice and cook until sauce thickens.
Slice rested meat into thin slices. Combine your sauce, veggies meat and linguine in large bowl. Serve warm.
Enjoy!