Gingered Beef Stir-Fry For 2

• 3 tablespoons reduced-sodium soy sauce, divided
• 1 tablespoon sherry
• 1/4 teaspoon minced fresh gingerroot or dash ground ginger
• 4 ounces beef flank steak, cut into thin strips
• 1/2 teaspoon cornstarch
• 1/4 cup beef broth
• 3/4 teaspoon hoisin sauce
• 1/8 teaspoon sugar
• 1 tablespoon canola oil
• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 1 garlic clove, minced
• 1-1/2 cups hot cooked rice

1. In a large resealable plastic bag, combine 2 tablespoons soy sauce, sherry and ginger; add the beef. Seal bag and turn to coat; refrigerate for 30 minutes.
2. In a small bowl, combine the cornstarch, broth, hoisin sauce, sugar and remaining soy sauce until smooth; set aside.
3. In a large skillet or wok, stir-fry beef in 1 tablespoon oil until no longer pink. Remove and set aside. Stir-fry asparagus in remaining oil until crisp-tender. Add garlic; cook 1 minute longer.
4. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to the pan; heat through. Serve with rice.

soy sauce, sherry, fresh gingerroot, cornstarch, beef broth, hoisin sauce, sugar, canola oil, fresh asparagus, garlic, rice

Taken from www.tasteofhome.com/recipes/gingered-beef-stir-fry-for-2/ (may not work)