Preparation:
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 |
