1 clove garlic, minced
1/4 c. dry sherry
2 tbsp. soy sauce
1/8 tsp. ground ginger
1/8 tsp. black pepper
1 lb. boneless top round steak
2 stalks celery, sliced
1 red or green pepper, sliced
1/2 c. sliced carrots
2 c. fresh asparagus, cut up
1 1/2 tbsp. cornstarch

Combine garlic, sherry, soy sauce, ginger, and pepper in 1 1/2 quart microwave-safe casserole. Cut meat across grain into thin slices. Add to soy sauce mixture. Toss lightly to coat. Let stand about 30 minutes. Combine celery, green pepper, and carrot in 2 cup glass measure. Cover with plastic wrap. Microwave (high) the vegetables 3 to 3 1/2 minutes or until tender crisp. Stir cornstarch into meat mixture. Add vegetables and asparagus; toss lightly. Microwave on high, uncovered, 7 to 8 minutes or until meat is tender. Stir twice while cooking meat.

Pea pods can be substituted for asparagus.