1 teaspoon oriental sesame oil
2 tablespoons minced peeled fresh ginger
1 clove garlic, minced
2/3 cup beef broth
1 tablespoon fish sauce (nam pla)
1 tablespoon reduced sodium soy sauce (or tamari to make it gluten-free)
1 teaspoon sugar
1 pound lean top sirloin, sliced into thin strips
2 teaspoons cornstarch
4 tablespoons peanut oil or vegetable oil, divided
1 pound thin asparagus, trimmed, cut on diagonal into 1 1/2-inch pieces
1 small bunch green onions, cut on diagonal into 1 1/2-inch pieces
toasted sesame seeds, for garnish

In a medium bowl combine sesame oil, ginger, garlic, broth, fish sauce, soy sauce, and sugar. Add the strips of meat and marinate in the refrigerator for about 30-45 minutes.

(If serving with brown rice, which takes about 45 minutes to cook, start cooking the rice now. The rice should be almost ready when you start stir-frying.)

Strain the meat, reserving the marinade. Heat 2 tablespoons of the peanut or vegetable oil in a wok or large skillet. Add the meat and cook, stirring frequently, until browned. Remove the cooked meat to a plate and set aside.

Heat the remaining 2 tablespoons of oil in the same skillet. Add the asparagus and green onions. Sauté until crisp tender.

Add the cornstarch to the reserved marinade. Pour over the vegetables and bring to a boil. Return meat to the skillet and cook until the sauce is thickened, about 1 minute. Serve over rice and garnish with sesame seeds.

Makes 4 servings.