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.
Serving size: Complete recipe
Calories 759 Calories from Fat 272
% Daily Value*
Total Fat 30 g46.9%
Saturated Fat 7.6 g38.1%
Trans Fat 0.4 g
Cholesterol 138.3 mg46.1%
Sodium 2870.9 mg119.6%
Total Carbohydrates 55 g18.5%
Dietary Fiber 19.5 g78.2%
Sugars 20.7 g
Protein 75 g149.7%
Vitamin A 137.2% Vitamin C 95.2%
Calcium 26.5% Iron 141.7%
*Based on a 2000 Calorie diet