Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         flank steak -- membrane peeled
                        boneless sirloin -- thinly sliced
                        -- against the grain pieces 2-in long
                        -----marinade-----
   2      teaspoons     cornstarch
   1 1/2  tablespoons   Chinese rice wine or -- dry sherry
   2      tablespoons   light soy sauce
   3      tablespoons   peanut oil
     1/2  pound         fresh asparagus -- sliced diagonally
                        salt -- to taste
   3      tablespoons   chicken broth

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