1-1/2 lb. beef
Marinade
2 tbls. soy sauce
1-1/2 tbl. rice wine or sake
1-1/2 tbl. minced garlic
1 tsp. seasame oil
1 tbl. cornstarch
2 lb. fresh aspargus
Sauce
1/2 cup chicken broth
5 tbl. oyster sauce
1 tbl. rice wine or sake
1-1/2 tsp. sugar
1 tsp. soy sauce
1 tsp. seasame oil
1-1/2 tsp. cornstarch
5 tbl. peanut or corn oil
Seasonings
1-1/2 tsp. minced fresh ginger
2 tbl. minced scalions
Combine all marinade ingredients in a bowl. Add beef and toss lightly to coat. Cover with plastic wrap and refrigerate for at least 30 minutes. (I usually use a zip lock bag for this step).
Remove the ends of the aspargus and diagonal cut the stalks into 1-inch lengths. Precook the asparagus in boiling water for 5 minutes, drain, and refresh in cold water, and drain again.
Combine the sauce ingredients and blend well.
Heat a wok, add 3-1/2 tbl. of the oil, and heat until very hot. Add the beef and stir-fry over high heat, stirring constantly, until the meat loses its pink color and separates. Remove the beef and drain in a colander. Clean out the wok.
Reheat the wok, add the remaining 1-1/2 tbl. oil, and heat until very hot. Add the seasonings and stir-fry over high heat for about 15 seconds, until fragrant. Add the sauce mixture and cook, stirring constantly to prevent lumps, until thickened. Add the asparagus and beef and stir-fry until heated through. Serve immediately with rice or noodles.