Ingredients
3 tablespoons reduced-sodium soy sauce, divided1 tablespoon sherry1/4 teaspoon minced fresh gingerroot or dash ground ginger1/2 pound beef flank steak, cut into thin strips1 teaspoon cornstarch1/2 cup beef broth1-1/2 teaspoons hoisin sauce1/8 teaspoon sugar2 tablespoons canola oil, divided2 pounds fresh asparagus, cut into 1-inch lengths1 garlic clove, minced3 cups hot cooked rice
Preparation
In a large resealable plastic bag, combine 2 tablespoons soy sauce, sherry and ginger; add beef. Seal bag and turn to coat; refrigerate 30 minutes.
In a small bowl, combine cornstarch, broth, hoisin sauce, sugar and remaining soy sauce until smooth; set aside.
In a large skillet or wok, stir-fry beef in 1 tablespoon oil until no longer pink. Remove and set aside. Stir-fry asparagus in remaining oil until crisp-tender. Add garlic; cook 1 minute longer.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir 2 minutes or until thickened. Return beef to the pan; heat through. Serve with rice.
