Asparagus And Beef
|Beef steak||1⁄2 Pound, sliced thin across the grain|
|Dry sherry||1 Tablespoon|
|Grated ginger||1⁄4 Teaspoon|
|Peanut oil||1 Tablespoon|
|Garlic||2 Clove (10 gm) (Crushed)|
|Garlic||2 Clove (10 gm), crushed|
|Chinese chicken soup/Beef stock||1⁄2 Cup (8 tbs)|
|Light soy sauce||1 Tablespoon (Sauce)|
|Light soy sauce||1 Tablespoon|
|Dow see||1 Tablespoon|
Slice the asparagus into pieces about 1/2 inch thick.
Marinate the beef steak in the soy sauce, sherry, and ginger.
Place 1 tablespoon peanut oil in the hot wok, and add the drained meat.
Do not turn, but allow to cook until it is lightly browned on one side.
Remove from the wok.
Place 1 tablespoon peanut oil in the hot wok, and add the garlic.
Add the asparagus, and toss or stir-fry, covered, over high heat until barely done, about 6 minutes (should still be crunchy).
Return the beef back to the wok.
Combine the sauce ingredients, and add to the wok.
Stir until the sauces blend, and serve immediately.