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1. Heat oil over medium high heat in large non-stick skillet.
2. Brown steak 2 minutes per side.
3. Remove meat from skillet. Allow 1 minute to cool.
4. Slice diagonally against grain in thin strips and set aside.
5. Combine asparagus, onions, and sherry wine in skillet.
6. Cover and cook 5 minutes.
7. In a small bowl, stir together cornstarch, light soy sauce, white sugar and hot sauce.
8. Add cornstarch mixture to skillet. Cook until mixture thickens.
9. Add steak back to skillet. Heat through.
10. Serve beef and vegetables with rice or noodles. |
