Steak & Asparagus Stir-Fry

This is possibly the richest, most flavorful stir fry ever, with the least labor involved.  About 20 years ago Bon Appetit Magazine's "Too Busy To Cook?"  recipe collection featured  this treat.

Stir- frys are by definition quick to make -----IF you aren't chopping ingredients forever.  Nice to be able to skip that.This goes together in a flash. Have your rice cooked before you begin. If you are low-carbing, just skip the rice. I love the glossy, flavorful  brown sauce.

In a small dish combine 1/2 c water, 3 TB soy sauce, 1/2 tsp garlic powder, 3 TB cornstarch, blend well with a small whisk or fork.   Cut 1 lb of fairly thin ( regular thickness) steak .Top round works great- in 2" slices. Easiest to do if it is partly frozen when you slice it. In a large skillet or wok, heat 2 TB vegetable oil til hot. Then, add the steak, stir once or twice, then add in 1 lb asparagus spears cut on the diagonal in 2" pieces. (cut or break off the woody ends of the stems first), 1 drained can of sliced water chestnuts, and 1/2 c. sliced green onions. Stir for about  4-6 minutes, just until steak loses its' pinkness.   Then add the sauce and stir for 3-4 minutes more, until thickened and shiny.  Serve immediately over rice. YUM! It should serve 4 people, but........ maybe not!! It's addictive.