Beef with Asparagus
- 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.
JEAN ANDERSON
PRODIGY GUEST CHEFS COOKBOOK
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.
JEAN ANDERSON
PRODIGY GUEST CHEFS COOKBOOK
