1 pound fresh asparagus
1 to 1 1/2 pounds lean beef steak, sliced in thin strips
1 tablespoon oil
2 large sweet onions
1 teaspoon cornstarch
1/4 cup sherry wine
3 tablespoons light soy sauce
1/2 teaspoon sugar
dash of hot pepper sauce, cayenne, or chili paste, optional
In a non stick skillet over medium high heat, add oil and brown steak quickly; meat should be very rare. Remove meat and slice diagonally against grain in thin strips; set aside. Slice asparagus into 1 inch pieces. Quarter onions then cut in thick slices. Combine onions, asparagus, and sherry in skillet. Cover and cook 5 minutes. Stir together cornstarch, soy sauce, sugar and hot sauce or powder if using. Add cornstarch mixture to skillet; cook and stir until mixture thickens. Stir in steak and cook until heated through. Meat should be rare and vegetables crunchy. Serve with rice or noodles. Serves 4.
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