Broccoli (or Asparagus) & Beef    No. 2803             Yields 4 Servings
      2 Lb        Broccoli or Asparagus                  SAUCE:
    1/2 Lb        Beef Steak, Sliced       1/2 Cup       Beef Stock
                  Thin Across the Grain      1 Tbls      Light Soy Sauce
      2 Tbls      Light Soy Sauce            1 Tbls      Dow See (Fermented
      1 Tbls      Dry Sherry                             Oriental Black Beans)
    1/4 tsp       Fresh Ginger, Grated       1 Pinch     Sugar
        -         Peanut Oil
      2 Cloves    Garlic
 Break the florets off the broccoli stalks.
 Cut the stalks (or asparagus stalks) into  1/2 thick slices.
 Combine the soy sauce, sherry and ginger.
 Marinate the beef in the mixture.
 Place about 1 tablespoon of peanut oil in a hot wok or large skillet.
 Drain the beef.
 Add to the wok.
 Don't turn the meat, just allow it to cook until lightly browned on one side.
 Remove from the wok.
 Set aside - keep warm.
 Add another tablespoon of peanut oil to the wok.
 Add the garlic, broccoli (or asparagus).
 Stir fry, covered, over high heat, until barely done (about 6 minutes).
 The vegetable should still be crunchy.
 Return the beef to the wok.
 Combine the sauce ingredients.
 Add the sauce to the wok.
 Stir until the sauces blend.
 Serve at once.