1 1/4 lb. flank, sirloin tip or round steak
1/2 lb. mushrooms, sliced
2 c. (1 lb.) asparagus, sliced 1/4" diagonally
1 c. water
1/2 c. water
1 tbsp. cornstarch
1/4 c. dry red wine
1/2 tsp. thyme
1 garlic clove, minced
3 tbsp. olive oil or peanut oil

If using flank steak, cut in half, lengthwise, before slicing in 1/4 inch diagonal slices. Whichever meat used should end up in about 2 inch long and 1/4 inch wide strips. Place sliced asparagus and mushrooms into a heavy skillet. Add 1 cup water and bring to a boil. Cook at medium heat for 5 minutes; drain, saving the water and set aside.

Meanwhile, add 1/2 cup water to the cornstarch and blend until smooth. Mix in the herbs and wine; set aside. Brown the meat quickly in the hot oil. Reduce the heat and return the vegetables to the pan. Add the reserved water to the meat mixture, adding enough water for enough sauce to cover all. Bring to a boil, stirring in the cornstarch mixture and cook until thickened. Serve with rice and a green salad.