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Beef with Asparagus (Prodigy)



Ingredients:
1 Pound(s) Flank steak; membrane peeled =OR=- Boneless Sirloin, thinly sliced against the grain into pieces 2-in long
2 Teaspoon(s) Cornstarch
1 1/2 Tablespoon(s) Chinese rice wine OR dry sherry
2 Tablespoon(s) Light soy sauce
3 Tablespoon(s) Peanut oil
1/2 Pound(s) Bacon slices, cooked, crumbled
3 Tablespoon(s) Unsalted butter
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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