1/2 pound (8 ounces) flank stead (cut with the grain into 2-inch-wide strips, then sliced across the grain into 1/4-inch-thick slices)
3 tablespoons soy sauce (divided)
2 tablespoons peanut oil (divided)
2 cloves garlic (minced)
1 1-inch piece fresh ginger (peeled and finely grated)
1 tablespoon dry sherry of sake
2 tablespoons water or chicken stock
2 slices oyster sauce
2 teaspoons brown sugar
2 teaspoons Toasted sesame oil
1 teaspoon cornstarch
10 ounces fresh asparagus (about 8 medium spears)
1/4 cup sliced water chestnuts (optional)
2 teaspoons Sesame seeds