Pour 3 Tbsp. dressing over meat in shallow dish; turn to evenly coat meat both sides of meat slices. Refrigerate 15 min.
Heat oil in large skillet on medium-high heat. Add half the meat; cook 2 min. on each side or until evenly browned on both sides. Transfer to plate. Repeat with remaining meat. Carefully wipe skillet clean with paper towels.
Mix cornstarch and 1/4 cup broth until blended; set aside. Add remaining broth, dressing and asparagus to skillet; cook and stir on high heat 2 to 4 min. or until asparagus is crisp-tender. Stir in cornstarch mixture; cook 2 min. or until sauce is clear and thickened, stirring constantly.
Return meat to skillet; sprinkle with pepper. Cook 2 min. or until heated through; top with onions. Serve with rice.
How to Trim the Asparagus
To trim off the woody ends of asparagus stalks, grab each stalk and apply pressure at the bottom. The asparagus will naturally snap where the woody part ends. Or, line up asparagus spears on cutting board, then trim all to be the same length.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.