Ingredients Jump to Instructions ↓

  1. 1 lb Flank steak; membrane peeled

  2. 2-in long --MARINADE--

  3. 2 ts Cornstarch

  4. 1 1/2 tb Chinese rice wine OR - dry sherry 2 tb Light soy sauce

  5. 3 tb Peanut oil

  6. 1/2 lb Fresh asparagus

  7. - sliced diagonally Salt; to taste 3 tb Chicken broth

  8. 10 minutes. Heat

  9. 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

  10. 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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