| 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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