1 lb. beef top round steak
1 egg white
1 tbsp. cornstarch
1 tsp. dry sherry
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, or one 10 oz. pkg. frozen cut asparagus, thawed
1 c. thinly sliced fresh mushrooms or one 4 1/2 oz. can sliced mushrooms, drained
1/4 c. thinly sliced green onions

Partially freeze meat; thinly slice meat across the grain into bite-size strips. In a bowl combine beef strips, egg white, cornstarch, dry sherry, hot pepper sauce, 1/2 teaspoon salt, and 1/2 teaspoon pepper. By hand, work the seasonings into the meat. Combine soy, catsup, vinegar, and sugar; set aside.

Preheat a wok or large skillet over high heat; add oil. Stir-fry garlic in hot oil for 30 seconds. Add asparagus, mushrooms, and green onions; stir-fry about 6 minutes or until asparagus is crisp-tender (less time is required if using frozen asparagus). Remove asparagus and mushrooms. (Add oil, if necessary.) Add half of the meat to hot work or skillet; stir-fry 2 to 3 minutes or until meat is just browned. Remove meat. Stir-fry remaining meat 2 to 3 minutes. Return meat to work or skillet. Stir soy sauce mixture; stir into beef. Cook and stir until bubbly. Stir in vegetables. Cover and cook for 1 minute or until just heated through. Serve at once. Serves 4 to 6.