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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.
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