Beef With Asparagus - 2

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Serving Size : 4 servings.
Category : Chinese


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound flank steak -- membrane peeled
boneless sirloin -- thinly sliced
-- against the grain pieces 2-in long
-----marinade-----
2 teaspoons cornstarch
1 1/2 tablespoons Chinese rice wine or -- dry sherry
2 tablespoons light soy sauce
3 tablespoons peanut oil
1/2 pound fresh asparagus -- sliced diagonally
salt -- to taste
3 tablespoons chicken broth



Ready, set, cook!



COAT BEEF THOROUGHLY. Marinate 10 minutes. Heat 1 1/2 tablespoons
peanut oil in a wok over a high flame and stir-fry the beef long
enough to brown it lightly. Remove from wok and drain. In the
remaining 1 1/2 tablespoons of oil, stir-fry the asparagus for a few
seconds to coat it. Add salt and chicken broth and boil until the
asparagus is tender-crisp (about 1 minute). Add the beef and toss it
with the asparagus to combine them. Serve the beef immediately. JEAN
ANDERSON PRODIGY GUEST CHEFS COOKBOOK


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