Serves: 4
Total Calories: 849

1 beef flank steak 1-pound cut into 1/8 -inch thick strips
Salt and freshly ground pepper to taste
1 tablespoon cornstarch
3 tablespoons sherry
1/4 cup soy sauce
2 to 3 tablespoons vegetable oil
1 onion quartered and thinly sliced
2 cloves garlic minced
1 1/2 pounds fresh asparagus trimmed and cut into 1 1/2 -inch pieces
2 tablespoons water
1 teaspoon sesame oil (optional)
1 teaspoon sugar
3 green onions minced
1 cup tomato wedges or 1 cup halved cherry tomatoes
1 (16-ounce) package frozen noodle cooked
1 tablespoon cilantro minced fresh or parsley

Place meat strips in bowl and sprinkle with salt and pepper. Mix cornstarch, sherry, and soy sauce together blend with meat. Marinate 30 minutes or longer. Heat 1 tablespoon vegetable oil in large heavy skillet or wok add onion and garlic and stir-fry until limp. Remove and set aside. Drain meat reserve marinade. Add 1 tablespoon oil to skillet and heat until nearly smoking. Add half of the meat and stir-fry until no longer pink. Remove and set aside repeat with remaining meat. Add more oil to skillet if necessary and stir-fry asparagus for 2 minutes. Add 2 tablespoons water, cover, and steam for 7 to 8 minutes or until just crisp-tender. Add meat, optional sesame oil, sugar, green onions, onion-garlic mixture, and reserved marinade. Stir-fry until sauce thickens and becomes shiny, about 2 to 3 minutes. Add tomato wedges or cherry tomatoes and stir just to coat with sauce heat slightly. Serve over cooked noodles and sprinkle with cilantro or parsley.

* Cilantro is the parsley-like leaves of fresh coriander. It can be purchased in the specialty section of most super markets' produce departments.

Nutritional Facts:

Serves: 4
Total Calories: 849
Calories from Fat: 80

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Clam And Shrimp Risotto
Creamy Shrimp Salad Pie
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Ham And Cheese Crepes
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