Title: Beef with asparagus (prodigy)
 Categories: Chinese, Meats
      Yield: 4 Servings
 
      1 lb Flank steak; membrane peeled
           -=OR=- Boneless Sirloin,
           - thinly sliced against
           - the grain into
           - pieces 2-in long

MMMMM--------------------------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