1 lb. steak, cut
1 lb. fresh asparagus, blanched
1/2 c. green onions, sliced
1/2 c. slivered red pepper
1 tsp. sesame oil
2 tbsp. vegetable oil
1 pkg. cellophane noodles

SWEET SPICE MARINADE:

1/2 c. teriyaki sauce
1/2 c. red wine
1/2 c. piece ginger, minced
1 clove garlic, minced
4 star anise, dried
1 stick cinnamon
1/4 tsp. whole cloves
1/4 tsp. peppercorns
1 tsp. orange zest
Pinch of fennel seeds

Cut 3-inches off tip end of asparagus and cook until just tender. Plunge into ice water; drain and dry. Cut the remaining parts of asparagus in 1-inch diagonal pieces and stir fry, adding some of marinade to keep from sticking. Add onions and peppers when asparagus is almost cooked. Reserve with meat.

Add marinade to skillet and cook down to 1/4 cup. Whisk in sesame and vegetable oils, adjust seasonings, and return meat to skillet. Toss with reduced marinade and cool slightly.

Place cellophane noodles in simmering water for 15 seconds, until tender, not mushy. Rinse with cold water and cut into serving lengths. Place noodles on outside of tray with asparagus tips next. Place meat and vegetables in center. Garnish with red pepper.