½” long piece of ginger, minced
3 cloves Garlic, minced
4 T. Soy Sauce
4 T. Corn Starch
1 Lb. Flank Steak or London Broil, cut in thin strips
½ C. Chicken Broth
1 T. Hoisin
1 T. Black Bean Sauce
1 tsp. Sugar
2 T. Canola Oil
1 lb. Asparagus, trimmed and cut into 1″ pieces
¼ C. chopped Scallions.

In a bowl, combine ginger, garlic, soy sauce and 3T. cornstarch until blended. Add beef strips and mix well. Set aside. Combine broth, hoisin sauce, black bean sauce and remaining cornstarch in another bowl. Heat heavy skillet on medium. Add 1 T. oil and swirl to make sure the pan is coated. Add asparagus and stir fry until crisp but cooked, for about 4 to 5 minutes. Add scallions during last minute of cooking. Transfer to a bowl. Add remaining oil to pan. Cook beef, until done about 5 to 7 minutes. Return asparagus and scallions to pan, add sauce and bring to boil. Stir while cooking until thoroughly heated. The sauce will thicken when it boils. Transfer to serving platter and serve immediately.

Yield: 4 servings
Calories: 524
Fat: 18g
Fiber: 4g