Beef and Asparagus

  • 1 lb flank steak
  • 1 Tbsp cornstarch
  • 2 Tbsp soy sauce
  • 1 Tbsp cooking oil
  • 12 asparagus spears
  • 3 Tbsp cooking oil
  • 1 tsp sugar
  • 2 Tbsp dry sherry
  • 2 Tbsp chicken broth

Cut partially frozen flank steak across grain into very thin slices. Combine cornstarch, soy sauce and 1 Tbsp cooking oil; pour over beef slices and stir to coat. Cut asparagus on the bias into 1-inch pieces. Drop asparagus into pan of boiling water and simmer 1-2 minutes. Drain. Heat the 3 Tbsp cooking oil in wok till sizzling. Sprinkle sugar over oil. Add beef strips and cook quickly for 1 minute. Add asparagus; cook and stir 1 minute more. Add sherry and chicken broth; cook 1/2 minute more. Arrange meat and vegetables on platter to serve.

Yield: 4 servings

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