Asian Flank Steak With Asparagus And Wild-Rice Pilaf

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16 asparagus spears

1/3 cup low-sodium soy sauce

1/4 cup dry sherry

1/2 teaspoon black pepper

1/8 teaspoon ground red pepper

1 garlic clove, minced

1 (1-pound) flank steak or boned top round steak

4 cups sliced spinach

2 cups cooked wild rice

1/2 cup finely chopped celery

2 teaspoons dark sesame oil

2/3 cup chopped green onions

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