1 lb. steak
1 1/2 tbsp. soy sauce
Oil for frying
1 tbsp. cornstarch
12 asparagus spears
1 tsp. sugar
1 tsp. salt
3 tbsp. dry sherry
2 tbsp. chicken broth

Cut the beef into thin strips. In a small bowl, combine with the soy sauce, 1 tablespoon oil, 1 tablespoon sherry and the cornstarch; set aside. Break off the tough ends of the asparagus and rinse well. Drop asparagus into briskly boiling water, reduce heat and simmer, covered for 1 minute. Drain and immediately run under cold water. Cut into 1 inch pieces and set aside. In a frying pan or wok heat 3 to 4 tablespoons oil until very warm. Stir the beef in the bowl to separate the slices and add to the pan. Stir - fry briefly, less than a minute, remove and drain in a sieve - lined bowl to catch the drippings. Combine the sugar and salt and set aside.

Heat the oil until it is hot and add the asparagus pieces. Stir - fry very briefly, just to heat through and add the sugar mixture. Cook, stirring constantly about 10 to 20 seconds and add the beef. Stir together and add the chicken broth and remaining sherry. Cook 1 minute or less until the sauce is almost absorbed into the beef.