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Asparagus Beef


      1/2 pound flank steaks
      1 1/2 teaspoons soy sauce
      2 teaspoons red wine
      1/2 pound asparagus
      1 carrot
      2 tablespoons oil
      1/2 cup beef broth
      1 tablespoon oyster sauce
      1 teaspoon sesame oil
      1 1/2 teaspoons cornstarch
      1 tablespoon water


    Marinate beef in soy sauce and wine for 30 minutes. Cut asparagus into 1-inch diagonal  slices. Cut carrot into thin diagonal slices. Heat wok over high heat. When hot, add oil.  Stir-fry beef for about 2 minutes, or until no longer pink. Remove. Add asparagus and  carrot and stir-fry 30 seconds. Add broth, oyster sauce and sesame oil; mix well. Cover  and cook about 3 minutes or until veggies are tender. Mix cornstarch in water. Return beef  to wok and thicken with cornstarch solution.

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