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. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK