1. Mix together soy sauce, wine, sesame oil, ginger, cornstarch and oil for marinade. 2. Cut beef across the grain into 1 1/2 by 2 inch slices. Marinate 2 hours. 3. Break off and discard tough ends of asparagus. Cut diagonally into 1 1/2-2 inch lengths. 4. Peel and cut carrot into 1/2 inch rounds. 5. Heat oil in wok or skillet over high heat. 6. Add ginger and stif for 30 seconds. 7. Add beef to skillet and stir-fry till redness disappears, about 1 1/2 to 2 minutes. Remove and set aside. 8. Add asparagus and carrots to wok/skillet, stirring for 30 seconds. 9. Stir in remaining ingredients, except cornstarch solution. 10. Cover and cook for 2 1/2-3 minutes. 11. Return beef to skillet, stir well and thicken with cornstarch. 12. Serve hot over cooked rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
