Beef with Asparagus
1 pound of Flank steak; membrane peeled
marinade
2 teaspoons of Cornstarch
1 1/2 tablespoons of Chinese rice wine or 2 tablespoons Light soy sauce
3 tablespoons of Peanut oil
1/2 pound of fresh asparagus
Salt; to taste
3 tablespoons of Chicken broth |
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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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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