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in plastic bag, combine steak, soy sauce, brown sugar, ginger, garlic, sesame oil, and cayenne. refrigerate 4 hours or overnight, turning occasionally. cook noodles according to package directions, adding asparagus and carrots during last 3 minutes. drain. meanwhile, heat oil in nonstick skillet over medium high. when pan is very hot, remove beef from marinade and stir and cook 3-4 minutes, or until nearly done. add broth. in small bowl, mix together corn starch and cold water. pour into steak and simmer until sightly thickened. add drained noodles and vegetables and stir to combine.
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Chinese gongfu tea tray — drainage system for tea ceremony
Italian pasta organized by shape — which sauce belongs with which pasta
Classic whistling kettle — alerts when water boils, stovetop staple
Thick dark soy — color and sweetness for braised dishes, fried rice
Naturally brewed soy — universal seasoning, marinades, dipping