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. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK
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