1 tablespoon cornstarch
1/4 cup cold water
2 tablespoons chicken broth
2 tablespoons dry red wine or additional chicken broth
2 tablespoons reduced-sodium teriyaki sauce
1/2 pound beef flank steak, cut into strips
1-1/2 teaspoons sesame oil, divided
6 fresh asparagus spears, trimmed and cut into 2-inch pieces
1 cup hot cooked rice

1 teaspoon sesame seeds

In a small bowl, combine the cornstarch, water, broth, wine or additional broth and teriyaki sauce until smooth; set aside. In a small skillet, stir-fry beef in 1 teaspoon oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm.
Stir-fry asparagus in remaining oil for 4-5 minutes or until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Serve with rice. Sprinkle with sesame seeds. Yield: 2 servings.