1 lb Flank steak; membrane peeled -=OR=- Boneless Sirloin, - thinly sliced against - the grain into - pieces 2-in long
MARINADE:
2 ts Cornstarch 1 1/2 tb Chinese Rice Wine -=OR=- Dry Sherry 2 tb Light soy sauce 3 tb Peanut oil 1/2 lb Fresh Asparagus - sliced diagonally Salt; to taste 3 tb Chicken broth COAT BEEF THOROUGHLY. Marinate 10 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.
How To make Beef with Asparagus's Videos
Stir-Fry Beef with Asparagus and Mushroom - Noriko's Kitchen - Japanese Cooking 101
Noriko shows you how to make Stir-Fry Beef with Asparagus and Mushroom. It's a quick and easy everyday entree.
Chef Andrew Dole: Have you ever wondered how restaurants get those really thin and tender slices of beef? You may be surprised to find out that complicated tricks, special marinades, or expensive gadgets are not necessary. For my Beef Wrapped Asparagus, I'm going to show you three culinary techniques that will make you look like a pro.