Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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