1 lb. beef top round steak
1 egg white
1 tbsp. cornstarch
1 tsp. dry sherry
1/2 tsp. salt
1/2 tsp. pepper
Several dashes bottled hot pepper sauce
1 tbsp. soy sauce
1 tbsp. catsup
1 tsp. red wine vinegar
1/2 tsp. sugar
2 tbsp. cooking oil
1 clove garlic, minced
3/4 lb. fresh asparagus, cut into 1 inch lengths (2 cups)
1 c. sliced mushrooms
1/4 c. green onion, sliced

Thinly slice meat across the grain into bite-size strips. Combine beef, egg whites, cornstarch, dry sherry, salt, pepper and hot pepper. By hand work the seasoning into the meat. Combine soy sauce, catsup, vinegar and sugar, set aside. Preheat Wok or skillet over high heat; add oil. Stir fry garlic 30 seconds. Add asparagus, mushrooms, green onion. Stir fry 6 minutes or until asparagus is tender. Remove from pan when done, add soy sauce. Stir-fry 1/2 beef 2 to 3 minutes. Remove. Cook remaining beef. Return all beef to pan. Return mixture to pan. Cook and stir until bubbly. Stir in vegetables. Cover and cook for 1 minute or until just heated through. Serve at once. Rice side dish - or put over rice.