---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Beef with Asparagus (Prodigy)
  Categories: Chinese, Meats
       Yield: 4 servings
  
       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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