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