1/2 pound flank steaks
1 1/2 teaspoons soy sauce
2 teaspoons red wine
1/2 pound asparagus
1 carrot
2 tablespoons oil
1/2 cup beef broth
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch
1 tablespoon water
Directions:
Marinate beef in soy sauce and wine for 30 minutes. Cut asparagus into 1-inch diagonal slices. Cut carrot into thin diagonal slices. Heat wok over high heat. When hot, add oil.
Stir-fry beef for about 2 minutes, or until no longer pink. Remove. Add asparagus and carrot and stir-fry 30 seconds. Add broth, oyster sauce and sesame oil; mix well. Cover and cook about 3 minutes or
until veggies are tender. Mix cornstarch in water. Return beef to wok and thicken with cornstarch solution.