Preparation / Directions:
In medium bowl, combine ginger, wine, soy sauce and sesame oil. Toss beef strips in mixture and marinate 30 minutes to several hours. Drain beef and reserve marinade. Combine marinade with enough water to make 1/3 cup. Dissolve cornstarch in this mixture. Heat wok on high heat and add 1 tbs. oil.
Add beef to pan; stir-fry until meat loses raw color, about 1 minute. Remove meat from pan. Add rest of oil to wok. Add asparagus and stir-fry on medium heat until heated through. Return beef to pan; add reserved marinade. Increase heat to high and cook until sauce thickens. Serve immediately.
VARIATIONS: When asparagus is not in season, sliced Chinese or Western-style broccoli can be used in its place. For a richer sauce, reduce soy sauce in marinade to 1 tbs. dark soy; add 2 tbs oyster sauce to pan during last step.
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