Ingredients
- 2 in long
- 450 gr flank steak
- 45 ml peanut oil
- 30 ml soy sauce (light)
- 45 ml chicken broth
- 22 ml chinese rice wine
- 5 gr cornstarch
COAT BEEF THOROUGHLY. Marinate 10 minutes. Heat 1.5 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 1.5 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
