Beef With Asparagus - 2

Course : Chinese
Serves: 4
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1 pound flank steak -- membrane peeled
1 pound boneless sirloin -- thinly sliced against the grain pieces 2-in long
2 teaspoons cornstarch
1 1/2 tablespoons Chinese rice wine or -- dry sherry
2 tablespoons light soy sauce
3 tablespoons peanut oil
1/2 pound fresh asparagus -- sliced diagonally
1 teaspoon salt -- to taste
3 tablespoons chicken broth

Preparation / Directions:

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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