1 lb. top round steak, julienned
1 recipe beef/pork marinade
+ 1 tbl. sesame oil
1 bu. Asparagus
1/2 c. water chestnuts
SAUCE:
1 tbl. oyster sauce
1 tbl. sesame oil
1 tbl. hoisin sauce
1/2 tsp. Hunan sauce or chef chow
1 1/2 c. broth
- Cut up meat to desired width then marinate.
- Cut off tips, then 2" from the bottom of the asparagus. Rinse well.
- Boil the bottoms in 2 c. water 1/2 hour. Discard the asparagus, Use broth as part of the 1 1/2 c. broth in recipe.
- Assemble sauce except hoisin-chef chow.
- Stir fry meat, add hoisin-chef chow, 2 tbl. broth. Fry 1 minute, approximately. Set aside.
- Cut asparagus stems diameter 1". Rinse, then boil (like broccoli, covered) 1 minute. Rinse + tips.
- Return beef to wok, add asparagus. Mix well. Add sauce and broth. Cook 2 minutes. Thicken, serve.