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How To make Beef with Asparagus (Prodigy)

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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. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK

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