Ingredients
1 tablespoon cornstarch1/4 cup cold water2 tablespoons chicken broth2 tablespoons dry red wine or additional chicken broth2 tablespoons reduced-sodium teriyaki sauce1/2 pound beef flank steak, cut into strips1-1/2 teaspoons sesame oil, divided6 fresh asparagus spears, trimmed and cut into 2-inch pieces1 cup hot cooked rice1 teaspoon sesame seeds
Preparation
In a small bowl, combine the cornstarch, water, broth, wine or additional broth and teriyaki sauce until smooth; set aside.
In a small skillet, stir-fry beef in 1 teaspoon oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm.
Stir-fry asparagus in remaining oil for 4-5 minutes or until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Serve with rice. Sprinkle with sesame seeds.
