Asparagus and Beef

2 pounds asparagus
1/2 pound beef steak, sliced thin across the grain
2 tablespoons light soy sauce
1 tablespoon dry sherry
1/4 teaspoon fresh-grated ginger
peanut oil
2 cloves garlic, crushed

Sauce:
1/2 cup Chinese Chicken Soup or beef stock
1 tablespoon light soy sauce
1 tablespoon dow see pinch of sugar

Slice the asparagus into pieces about 1/2 inch thick. Marinate the beef steak in the soy sauce, sherry, and ginger. Place 1 tablespoon peanut oil in the hot wok, and add the drained meat. Do not turn, but allow to cook until it is lightly browned on one side. Remove from the wok. Place 1 tablespoon peanut oil in the hot wok, and add the garlic. Add the asparagus, and toss or stir-fry, covered, over high heat until barely done, about 6 minutes (should still be crunchy). Return the beef back to the wok. Combine the sauce ingredients, and add to the wok. Stir until the sauces blend, and serve immediately.