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Ingredients
- 1 pound steak
- 1 1/2 tbsp. soy sauce
- Oil for frying
- 1 tbsp. cornstarch
- 12 asparagus spears
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 tbsp. dry sherry
- 2 tbsp. chicken broth
Directions
- Cut the beef into thin strips. In a small bowl, combine with the soy sauce, 1 Tbsp. oil, 1 Tbsp. sherry and the cornstarch; set aside. Break off the tough ends of the asparagus and rinse well. Drop asparagus into briskly boiling water, reduce heat and simmer, covered for 1 minute. Drain and immediately run under cool water. Cut into 1 inch pcs and set aside. In a frying pan or possibly wok heat 3 to 4 Tbsp. oil till very hot. Stir the beef in the bowl to separate the slices and add in to the pan. Stir - fry briefly, less than a minute, remove and drain in a sieve - lined bowl to catch the drippings. Combine the sugar and salt and set aside.
- Heat the oil till it is warm and add in the asparagus pcs. Stir - fry very briefly, just to heat through and add in the sugar mix. Cook, stirring constantly about 10 to 20 seconds and add in the beef. Stir together and add in the chicken broth and remaining sherry. Cook 1 minute or possibly less till the sauce is almost absorbed into the beef.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 4 servings | |
| Calories 226 | |
| Calories from Fat 81 | 36% |
| Total Fat 9.03g | 11% |
| Saturated Fat 3.55g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 1001mg | 42% |
| Potassium 476mg | 14% |
| Total Carbs 5.86g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.49g | 2% |
| Protein 26.05g | 42% |
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