Title: Beef with Asparagus (Prodigy)
Categories: Chinese Meat
Yield: 4 Servings

1	lb	Flank steak; membrane peeled =OR=- Boneless Sirloin, thinly
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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