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.