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Asparagus Sukiyaki

Cut beef into diagonal strips with a sharp knife. Brown in hot oil with garlic for 10 minutes. Remove garlic. Add soy sauce, salt and water. Reduce heat to simmer and cook, covered for 20 minutes. Meanwhile, cut green pepper into strips, cut celery in diagonal slices about 1/4 inch thick, and chop onion. Add to meat and cook 10 minutes. Wash and break off woody ends of asparagus stalks. Cut asparagus in 2-inch diagonal pieces. Add, after the other vegetables have cooked 10 minutes, and continue cooking 5 to 8 minutes, or until asparagus pieces are just tender. If the liquid is too thin, thicken with a teaspoon of cornstarch mixed with water. Cook until clear. Serve with rice or Chinese noodles.

Yield: 4 to 5 servings