Ingredients
3 tablespoons reduced-sodium soy sauce, divided1 tablespoon sherry1/4 teaspoon minced fresh gingerroot or dash ground ginger4 ounces beef flank steak, cut into thin strips1/2 teaspoon cornstarch1/4 cup beef broth3/4 teaspoon hoisin sauce1/8 teaspoon sugar1 tablespoon canola oil1 pound fresh asparagus, trimmed and cut into 1-inch pieces1 garlic clove, minced1-1/2 cups hot cooked rice
Preparation
In a large resealable plastic bag, combine 2 tablespoons soy sauce, sherry and ginger; add the beef. Seal bag and turn to coat; refrigerate for 30 minutes.
In a small bowl, combine the 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 for 2 minutes or until thickened. Return beef to the pan; heat through. Serve with rice.
