Beef With Asparagus
| 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 | t | Cornstarch |
| 1 1/2 | T | Chinese rice wine OR |
| dry sherry | ||
| 2 | T | Light soy sauce |
| 3 | T | Peanut oil |
| 1/2 | lb | Fresh asparagus |
| sliced diagonally | ||
| Salt, to taste | ||
| 3 | T | Chicken broth |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 126
Calories From Fat: 91
Total Fat: 10.3g
Cholesterol: 0mg
Sodium: 269.1mg
Potassium: 120.4mg
Carbohydrates: 3.8g
Fiber: <1g
Sugar: <1g
Protein: 1.3g