2 tsp. safflower or corn oil
1 1/4 lb. lean flank steak
1 lb. fresh asparagus
2 lg. onions
1/4 c. dry white wine
3 tbsp. low sodium soy sauce
1 tsp. cornstarch or arrowroot
1/2 tsp. sugar or substitute (optional)

Spray large non - stick skillet with cooking spray. Heat oil in skillet. Add meat and brown quickly on both sides over high heat; remove from skillet. Slice against the grain into very thin strips. Reserve. Break off tough bottom stems of asparagus and discard. Cut asparagus spears into 1 inch lengths. Cut onions into thick slices. Combine asparagus, onions and wine into skillet. Cook, covered, over moderately high heat 2 minutes. Separate onions into rings. Stir together soy sauce, cornstarch and sugar in small bowl and add to skillet. Cook and stir over moderate heat until liquid has reduced to a sauce. Stir in reserved steak strips. Cook only until heated through to desired doneness. Meat should be rare, if desired, and vegetables should be crisp - tender. 222 calories per serving. Serves 5.