Ginger Beef

1 tb CORNSTARCH 2 ea CELERY STALKS **
3 tb SOY SAUCE 1 ea LARGE ONION ***
2 tb DRY SHERRY 10 oz FROZEN BABY CARROTS, THAWED
2 tb BOTTLED CHILI SAUCE 1 ts GRATED GINGER ROOT
1 lb BONELESS TOP ROUND STEAK * 15 oz CAN BABY CORN, DRAINED
1/2 lb ASPARAGUS, CUT IN 1" PIECES
4 servings
* Beef Slightly Frozen Will Cut Easier
** Cut Into 2" Pieces Diagonally Across Stalk
*** Cut Onion Into 1/4" Thick Slices Crosswise, Separate Into Rings
1. In A Small Glass Measure, Mix Cornstarch, Sherry, Soy Sauce And Chili
Sauce Until Well Blended. Set Mixture Aside. Cut Beef Into 1/4" Slices
Across The Grain. Set Aside.
2. In A Wok Or 12" Skillet, Heat 2 Tablespoons Of Oil Over Medium High
Heat.add Asparagus, Celery, Onion And Carrots. Stir Fry For About 1
Minute. Add 2 Tablespoons Water; Stir Fry For 1 Minute, Or Until Tender
Crisp. Remove Vegetables To A Bowl, Keep Warm.
3. In Th E Same Pan, Heat 2 Tablespoons Oil Over Medium High Heat. Add
Ginger Root; Stir Fry For 30 Seconds. Add Beef; Stir Fry For 2 Minutes Or
Until Cooked Through. Stir Cornstatch Mixture To Recombine, Add To Beef
Mixture And Stir Fry Until Thickened. Add Apsaragus Mixture And Corn; Stir
Fry For About 1 Minute Or Until Warmed Through. If Desired Serve With Hot
Cooked Rice.