Recipe#25701

Title: Beef with Asparagus (Prodigy)

JEAN ANDERSON
  
  PRODIGY GUEST CHEFS COOKBOOK

Yield: 4 servings
 
      1 lb Flank steak; membrane peeled
           -=OR=- Boneless Sirloin,
           - thinly sliced against
           - the grain into
           - pieces 2-in long
----------------------------------MARINADE----------------------------------
      2 ts Cornstarch
  1 1/2 tb Chinese rice wine OR
           - dry sherry
      2 tb Light soy sauce
      3 tb Peanut oil
    1/2 lb Fresh asparagus
           - sliced diagonally
           Salt; to taste
      3 tb Chicken broth
 
  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.