Ingredients:
16 asparagus spears
1/3 cup low sodium soy sauce
1/4 cup sherry wine
1/2 teaspoon black pepper
1/8 teaspoon ground red pepper
1 clove garlic, minced
1 (1 lb) flank steaks or 1 (1 lb) boned top round steaks
4 cups sliced spinach
2 cups cooked wild rice
1/2 cup finely chopped celery
2 teaspoons dark sesame oil
2/3 cup chopped green onions
Directions:
Snap off tough ends of asparagus.
Cook asparagus in boiling water for 2 minutes or until crisp-tender.
Drain well and chill.
Combine soy sauce and next 4 ingredients (soy sauce through garlic), reserving 1/3 cup soy sauce mixture.
Set aside.
Place remaining soy sauce mixture, asparagus, and steak in a zip-top plastic bag; seal.
Marinate in regrigerature 1 hour, turning occasionally.
Remove asparagus and steak from bag, and discard mixture.
Place a grill pan (10-inch heavy non-stick skillet) over medium-high heat.
Add asparagus and steak and cook steak 3 minutes on each side or until desired degree of doneness, turning asparagus as needed.
Place steak on a platter, and cover with foil.
Let stand for 5 minutes.
Cut steak diagonally across grain into thin slices.
Combine 1/3 cup reserved soy sauce mixture, spinach, rice, celery, oil, and onions, toss to coat.
Divide asparagus, steak, and wild-rice pilaf evenly among 4 plates.
Servings: 4
Time preparation: 60 min.
Time total: 80 min.