Amount
Ingredient
Preparation



1
pound
beef, flank steak

membrane peeled, or boneless sirloin, thinly sliced against the grain, into pieces 2 inches long





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Marinade



2
teaspoons
cornstarch





1 1/2
tablespoons
rice wine

or dry sherry



2
tablespoons
light soy sauce





3
tablespoons
peanut oil





1/2
pound
asparagus

fresh, sliced diagonally



1
x
salt

to taste



3
tablespoons
chicken broth

 Coat beef thoroughly. Marinate 1 minutes. Heat 1 1/2 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 1/2 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.