Beef and Asparagus Stir-Fry
1 pound lean boneless top round steak
3 tablespoons dry sherry
2 tablespoons low sodium soy sauce
1 teaspoon peeled, minced ginger root
2 cloves garlic, minced
3/4 pound fresh asparagus spears
Vegetable cooking spray
2 tablespoons vegetable oil, divided
1 small carrot, scraped and cut into very thin strips
½ small onion, sliced and separated into rings
1 stalk celery, cut into very thin strips
2 cups cooked (without salt or fat)
1 1/2 teaspoons cornstarch
Trim fat from steak. Sliced steak diagonally across the grain into ¼ inch shrimp strips. Combine steak and next four ingredients in a shallow dish; stir. Cover and marinate in refrigerator for 2 to 4 hours, stirring occasionally.
Remove steak from marinade, reserving marinade; set steak marinade to side. Snap off tough ends of asparagus remove the scales from stalks with a knife, if desired. Cut spears into 1 inch pieces and set aside.
Coat a wok nonstick skillet with cooking spray. Add 1 teaspoon oil, and heat at high 400° until hot. Add asparagus, carrots, celery, and onion; stir-fry three minutes. Remove vegetables and set aside. Add remaining 1 teaspoon oil to wok; add steak and stir fry 3 minutes. Remove vegetables and set aside. Add remaining 1 teaspoon of oil to wok add steak and stir fry two minutes.
Combine corn starch and reserved marinade stirring well. Add marinate mixture and vegetables to steak in wok; cook 1 minute or until mixture is thick and then thoroughly heated. Serve.
Cuisine Writer
