1.Combine vinegar, soy sauce, sherry, garlic and beef in large bowl.
2.Heat half of the oil in wok; stir-fry beef, in batches, until browned. Remove from wok.
3.Heat remaining oil in wok; stir-fry onion and asparagus until onion just softens. Return beef to wok with blended cornflour, sauces and stock; stir-fry until mixture boils and thickens slightly.
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