| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chinese, Meats | 4 | Servings |
INGREDIENTS
| 1 | lb | Flank steak; membrane peeled =OR=- Boneless Sirloin, thinly sliced against the grain into pieces 2-in long |
| 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 |
INSTRUCTIONS
MARINADE 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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