Stir-fried Beef with Asparagus

1 lb flank steak, cut into strips
1 tsp olive oil
1 tsp cornstarch
1 tsp sugar
1 tsp lite soy sauce
1/4 tsp white pepper

2 cups asparagus, cut into small pieces
1/2 cup snap peas
1/4 cup low sodium chicken broth
2 Tbsp cornstarch
2 Tbsp oyster sauce
1 tsp Splenda

1 Tbsp olive oil
1 tsp ginger
1 garlic clove, minced

1 tbsp olive oil
2 tbsp white cooking wine
1/2 cup low sodium chicken broth

1. In a large bowl, combine beef, 1 tsp olive oil, 1 tsp cornstarch, 1 tsp sugar, soy sauce and white pepper. Cover and refrigerate at least 20 minutes.

2. Bring a large pot of lightly salted water to a rolling boil, add pea pods; cover and cook 1 minute; drain. Immediately rinse under cold running water; drain.

3. In a small bowl combine 1/4 cup chicken broth, 2 Tbsp cornstarch, oyster sauce and 1 tsp Splenda. Set aside.

4. Preheat wok. Add 1 Tbsp olive oil; rotate to fully coat. Add beef, ginger and garlic; stir-fry until beef is brown, about 3 minutes. Remove beef from wok.

5. Add 1 Tbsp olive oil to wok; rotate to coat. Add mushrooms and asparagus; stir-fry 1 minute. Add wine; cook and stir 30 seconds. Stir in 1/2 cup chicken broth; heat to boiling. Stir in beef; heat to boiling. Stir in cornstarch mixture;cook and stir until thickened, about 20 seconds. Add pea pods; cook and stir 30 seconds.

Serving Size: Makes 5 servings