Beef and Asparagus Stir-Fry

Makes 4 servings

3/4	cup water
3	tablespoons soy sauce
3	tablespoons hoisin sauce
1	tablespoon cornstarch
1	tablespoon peanut or vegetable oil
1	pound sirloin steak, cut into thin strips
1	teaspoon sesame oil
8	shiitake mushrooms, stems removed and thinly sliced
1	cup baby corn
8	ounces asparagus (8 to 10 medium spears), trimmed and cut into 1-inch pieces
1	cup sugar snap peas or snow peas
1/2	cup red bell pepper strips
1/2	cup cherry tomato halves (optional)

Whisk together water, soy sauce, hoisin sauce and cornstarch in small bowl; set aside.
Heat peanut oil in large skillet or wok over medium-high heat. Add beef; cook and stir 5 to 6 minutes or until still slightly pink Remove beef to plate with slotted spoon.
Add sesame oil, mushrooms and baby corn to skillet; cook and stir 2 to 3 minutes or until mushrooms are tender and corn is heated through. Add asparagus, snap peas and bell peppers; cook and stir 1 minute or until crisp-tender.
Return beef with any juices to skillet. Stir in reserved soy sauce mixture and tomatoes, if desired. Cook 1 minute or until heated through and liquid has thickened, stirring occasionally.

Check out more recipes for Chinese