Ingredients

16 asparagus spear
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 steak or boned top round steak
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 onion

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 refrigerator 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.

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