Ingredients
2 tablespoons reduced-sodium soy sauce, divided2 tablespoons dry red wine or beef broth, divided1/2 pound beef top sirloin steak, cut into thin strips1 tablespoon cornstarch1/2 cup water4 teaspoons canola oil, divided1 small onion, thinly sliced1 pound fresh asparagus, trimmed and cut into 1-inch pieces2 celery ribs, thinly sliced1 garlic clove, minced1/8 to 1/4 teaspoon crushed red pepper flakesHot cooked rice, optional
Preparation
In a large resealable plastic bag, combine 1 tablespoon soy sauce and 1 tablespoon wine or broth; add beef. Seal bag and turn to coat; refrigerate for 30 minutes. In a small bowl, combine the cornstarch, water and remaining soy sauce and wine or broth until smooth; set aside.
In a large nonstick skillet or wok, stir-fry beef in 2 teaspoons oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm. Stir-fry onion in remaining oil for 1 minute. Add asparagus; stir-fry for 2 minutes. Add celery, garlic and red pepper flakes; stir-fry 4-6 minutes longer or until vegetables are 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 if desired.
