Beef With Asparagus
|Beef flank steak/Other tender beef||2⁄3 Pound|
|Rice wine/Dry sherry||1 Tablespoon|
|Soy sauce||2 Tablespoon|
|Minced ginger root||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Vegetable oil||1 Cup (16 tbs)|
|Sesame oil/Vegetable oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Green onion pieces||10 (1 Inch)|
|Asparagus||1⁄2 Pound, chopped in 2-inch lengths|
|Chicken broth||3 Tablespoon|
Use a cleaver to slice beef across grain and at an angle into thin strips.
Cut strips 2 inches long.
Combine marinade ingredients in a medium bowl.
Add beef strips; mix well.
Let stand 20 minutes.
Heat oil in a wok over medium heat 1 minute.
Stir-fry marinated beef until very lightly browned.
Remove beef with a slotted spoon, draining well over wok; set aside.
Remove oil from wok, except 5 tablespoons.
Heat oil remaining in wok over high heat 30 seconds.
Stir-fry garlic and chopped green onion 30 seconds.
Add salt and asparagus.
Stir-fry 2 minutes.
Add chicken broth and cooked beef; mix well with vegetables.