(click to enlarge)

Prep
1. Cut BEEF into medallions about 1/8 inch thick by about 1 x 1-1/2 inch.
2. Mix Cornstarch with 2 T Water, then mix together All Marinade items. Mix in Beef until thoroughly coated and set aside and marinade for at least 30 minutes, turning once or twice.
3. Snap tough ends off ASPARAGRAS. Diagonally cut off the tips to a length of 2 inches tip to tip and set aside. Cut the rest of the stem diagonally into 4 equal pieces, keeping the top two separate from the bottom two.
4. Crush GARLIC and chop fine. Slice GINGER thin and chop fine. Mix.
5. Mix All Sauce Items
RUN   (20 min)
6. Bring plenty of water to a rolling boil. Dump the bottom end pieces of Asparagus in and cook for 1 minute. Dump the middle sections in and cook another 45 seconds, then dump in the tips. Cover and cook over moderate heat for a total time of 7 to 8 minutes depending on size. Take off heat and pour in enough cold water to completely stop cooking but keep warm.
7. In a roomy sauté pan or wok heat 2 T Oil and fry Garlic mix over medium heat until the first touch of color, then turn the heat up to high and stir in the Beef and any excess marinade. Fry stirring until all raw color is gone and exuded liquid is evaporated, being careful nothing burns to the pan.
8. Stir in Sauce Mix and bring to a boil. Cook stirring for a few minutes until sauce thickens. I like it fairly thin, but If you want it thicker, stir in just a little more cornstarch mixed with water.
9. Drain Asparagus and gently stir in until coated with sauce and well mixed with beef.
10. Serve immediately with plenty of long grain rice.