1 lb. beef flank steak
3 tbsp. lite soy sauce, divided
1 tbsp. cornstarch
1 tbsp. brown sugar, divided
1/4 lb. green beans, cut into 2" diagonal pieces
1 (10 oz.) pkg. frozen asparagus, defrosted & cut into 2" diagonal pieces
1/4 lb. mushrooms, sliced
2 tbsp. dry sherry
6 green onions, cut into 2" slivers
1/2 tsp. oriental dark roasted sesame oil

Cut beef flank steak lengthwise in half. Cut steak across the grain into 1/8" thick strips. Combine 1 tablespoon soy sauce, 1 teaspoon oil, cornstarch and 1 teaspoon brown sugar; pour over beef strips and marinate 30 minutes. Heat non stick frying pan over medium heat, add remaining oil. Stir-fry green beans 3 to 4 minutes; add asparagus and mushrooms and cook 2 minutes. Remove vegetables; keep warm. Combine sherry, remaining soy sauce and sugar; reserve. Stir fry beef (1/3 at a time) 2 to 3 minutes; reserve. Return beef, vegetables and sherry mixture to frying pan and heat through. Stir in green onion. Add sesame oil and stir. Serve immediately. 4 servings.