Beef with asparagus (prodigy)

4 Servings

Ingredients

Quantity Ingredient
1 pounds Flank steak; membrane peeled =OR=- Boneless Sirloin, thinly sliced against the grain into pieces 2-in long
2 teaspoons Cornstarch
1½ tablespoon Chinese rice wine OR dry sherry
2 tablespoons Light soy sauce
3 tablespoons Peanut oil
½ pounds Fresh asparagus sliced diagonally
Salt; to taste
3 tablespoons Chicken broth

Directions

MARINADE

COAT BEEF THOROUGHLY. Marinate 10 minutes. Heat 1½ 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 ½ 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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