Flank Steak With Asparagus And Mushrooms - cooking recipe

Ingredients

1/2 lb. fresh mushrooms (about 3 c.)
bunch of fresh asparagus (2 c.)
1 1/2 c. water
1 Tbsp. cornstarch
1/4 c. dry red wine
1 tsp. salt
1/2 tsp. thyme
1/8 tsp. tarragon
1/8 tsp. garlic powder
1 1/4 lb. flank steak
olive oil

Preparation

Slice the mushrooms and cut the asparagus in 1/2-inch diagonal slices to make 2 cups.
Place vegetables in a large, heavy frying pan that has a cover.
Add 1 cup water; cover and bring to boil, cooking over medium-high heat for about 5 minutes or until asparagus is barely tender.
Drain, reserving liquid, and place in uncovered bowl.
Add 1/2 cup water to the cornstarch gradually blending until smooth.
Mix in the red wine, salt, thyme, tarragon and garlic powder.
Cut flank steak in half lengthwise; slice each half on the diagonal into 1/2-inch strips.
Brown meat quickly in 2 to 3 tablespoons of very hot olive oil; reduce heat and return vegetable to pan with cornstarch mixture and cook for about 1 minute longer, stirring constantly, until thickened.
Blend in about 1/3 cup of the reserved vegetable liquid if you prefer a thinner sauce.
Serve with hot cooked brown rice.
Makes 4 servings.