Beef Asparagus Oriental
|Beef flank steak||1 Pound|
|Fresh asparagus spears||12|
|Soy sauce||2 Tablespoon|
|Cooking oil||1 Tablespoon|
|Dry white wine||2 Tablespoon|
|Chicken broth||2 Tablespoon|
|Hot cooked rice||1 Cup (16 tbs)|
Thinly slice steak across grain.
(Partially frozen meat is easier to cut.
Allow meat to thaw completely before cooking.) Cut the asparagus diagonally into 1-inch pieces.
In 1-quart casserole combine asparagus and 1/4 cup water.
Cover; cook at HIGH for 4 minutes, stirring once.
Drain; set aside.
Place meat in an 8 x 8 x 2-inch baking dish.
Mix soy, cornstarch, oil, and sugar; pour over beef.
Cover; cook at HIGH for 6 minutes till meat is cooked, stirring twice.
Add asparagus, wine, and broth.
Cook at HIGH for 1 minute, stirring once.
Serve over rice.