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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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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
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 |
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