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In a small bowl, combine the cornstarch and the 1 tablespoon of soy sauce. Add the steak slices and toss to coat.
Set aside and marinate in the cornstarch mixture for one hour.
Add a splash of canola or vegetable oil to a skillet and sear the steak until it nicely browns, 4-5 minutes. Set aside on a plate and cover with foil.
Combine the sauce ingredients in a medium bowl. Set aside.
Heat a large skillet or wok pan over medium-high heat.
Add the sesame seed oil and wait for it to start smoking slightly.
Add the onion, stir and cook for one minute and add garlic, stir and cook for 1 minute, or until the onion begins to get translucent.
Add the mushrooms and asparagus and cook for an additional 2-3 minutes.
Add the steak and the sauce.
Cook for 3-5 minutes or until the asparagus has reached your desired level of tenderness. You can also cover the pan for the mixture to be more saucy and for asparagus to cook quicker. Cook until the sauce has thickened.
Remove from heat and serve immediately with rice.