Beef and Asparagus Stir-Fry

 1 1/2 pounds asparagus

8 oz. spaghetti noodles

1/2 cup soy sauce

1 1/2 teaspoon ground ginger

2 teaspoon cornstarch

4 teaspoon vinegar

1 1/2 teaspoon sugar

2 cloves garlic, minced

3/4 pound top round steak, thinly sliced

1 Tablespoon oil

1 small tomato, seeded and diced

In medium bowl mix soy sauce, ginger, cornstarch, vinegar, sugar, garlic and 1/2 cup water.  Add beef, tossing to coat well set aside.  

Cut asparagus into 2 inch long pieces.  In a 12-inch skillet over high heat in oil asparagus, stirring frequently, until tender over high heat, stirring constantly, until beef just looses its pink color and sauce boils and thickens slightly.  

To serve spoon meat mixture over spaghetti noodles and sprinkle with diced tomatoes.