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INGREDIENTS

2 Garlic
2 md Onions
3 tb Canned bean sauce
1/2 ts Sugar
SHARRON SOLOMON
1 ts Cornstarch
JNXV02B-----
Tips
Salad oil
Soy sauce
1 lb Flank steak
Salt
2 lb Fresh asparagus with tight

Servings

INSTRUCTIONS

Cut steak lengthwise in 2-1/2-inch strips, trimming off fat as you go. Then cut across the grain, in 1/8-inch thick strips. Put meat in bowl and att 1 teaspoon salt, cornstarch, and 2 teaspoons soy sauce. Wash asparagus carefully, break off tough ends, and cut diagonally into pieces about 1/4-inch thick. (If you cat on a SHARP DIAGONAL, the pieces will be abut 1-1/2 to 2" long.) Cut onions in half lengthwise, lay cut side down, and slice crosswise into 1/4" slices. Smash garlic cloves with flat side of knife or cleaver and remove sking. Heat a wide frying pan or wok over highest heat, add 1/4 cup oil, it should bubble slightly from the heat. Add garlic and cook just until pale brown. Remove and discard. Add meat, stir frequently, and cook until almost browned. Remove to a bowl. Add 3 tablespoons more oil. Add onion. Cook a minute or two stirring constantly. Make a little hollow on top of the onion; add bean sauce. Cook until onion starts to get translucent. Add asparagus and sprinkle over 1 teaspoon salt, sugar and 1 tablespoon soy sauce. Cover and cook, taking the top off occasionally to stir well, just until asparagus is tender-crisp. Then, put the meat on top. Cook, stirring,just long enough to get the meat reheated. Seve at once. *TIPS: This is usually served over white rice. I always add more grlic, usually with the onion, and leaving it in. You can experiment with using flavored oil in part. Also, try a different Asian sauce if you have it on hand. Sharron MM Format Norma Wrenn NPXR56B Comments: Easy and Tried and True Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Asparagus Beef

2  Garlic 
2 md Onions 
3 tb Canned bean sauce 
1/2 ts Sugar 
  SHARRON SOLOMON 
1 ts Cornstarch 
  JNXV02B----- 
  Tips 
  Salad oil 
  Soy sauce 
1 lb Flank steak 
  Salt 
2 lb Fresh asparagus with tight

Cut steak lengthwise in 2-1/2-inch strips, trimming off fat as you go. Then  cut across the grain, in 1/8-inch thick strips. Put meat in bowl and att 1  teaspoon salt, cornstarch, and 2 teaspoons soy sauce. Wash asparagus  carefully, break off tough ends, and cut diagonally into pieces about  1/4-inch thick.  (If you cat on a SHARP DIAGONAL, the pieces will be abut  1-1/2 to 2" long.) Cut onions in half lengthwise, lay cut side down, and  slice crosswise into 1/4" slices. Smash garlic cloves with flat side of  knife or cleaver and remove sking. Heat a wide frying pan or wok over  highest heat, add 1/4 cup oil, it should bubble slightly from the heat. Add  garlic and cook just until pale brown. Remove and discard. Add meat, stir  frequently, and cook until almost browned. Remove to a bowl. Add 3  tablespoons more oil.  Add onion. Cook a minute or two stirring constantly.  Make a little hollow on top of the onion; add bean sauce. Cook until onion  starts to get translucent. Add asparagus and sprinkle over 1 teaspoon salt,  sugar and 1 tablespoon soy sauce. Cover and cook, taking the top off  occasionally to stir well, just until asparagus is tender-crisp. Then, put  the meat on top. Cook, stirring,just long enough to get the meat reheated.  Seve at once. *TIPS: This is usually served over white rice. I always add  more grlic, usually with the onion, and leaving it in. You can experiment  with using flavored oil in part. Also, try a different Asian sauce if you  have it on hand.  Sharron MM Format Norma Wrenn NPXR56B Comments:  Easy and  Tried and True    Recipe By     :    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (1591g)
Recipe Makes: 1 Servings

Calories: 824
Calories from Fat: 292 (35%)

Amt Per Serving		% DV

	Total Fat 32.4g	43 %
	Saturated Fat 13.4g	67 %
	Monounsaturated Fat 13.1g
	Polyunsanturated Fat 1.3g
Cholesterol 156.8mg		48 %
Sodium 252.3mg		9 %
Potassium 1826.4mg		48 %
Total Carbohydrate 30.8g		9 %
	Dietary Fiber 4g	16 %
	Sugars, other 26.8g
Protein 98g		140 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 824

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