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.
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GARLIC BUTTER STEAK AND POTATO | RIBEYE STEAK POTATO AND ASPARAGUS
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????Ingredients Ribeye steak
????Seasoning 1 Tsp all purpose seasoning 1 Tsp garlic powder 1 Tsp onion powder 1 Tsp black pepper
1/2 Tsp salt 2 spoonful olive or butter 1 Tsp bottle rosemary
Add remaining seasoning to potato and asparagus,with of pinch salt,olive
1 Spoonful dark soya sauce
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