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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I freeze the steak to make it easier to slice. Serve with hot rice and a green salad. Ingredients:
1 lb fresh asparagus |
1 lb beef steak |
3 tablespoons olive oil |
1 yellow onion, sliced |
1 teaspoon cornstarch |
1/4 cup sherry wine |
3 tablespoons worcestershire sauce |
1/2 teaspoon sugar |
cayenne pepper |
rosemary |
sage |
Directions:
1. Freeze steak for two hours; slice in 1/4-inch strips.
2. Lightly brown meat but still leave pink; place in a bowl.
3. Add onion to skillet and cook 3 minutes.
4. Add sherry and asparagus; cover cook 5 minutes.
5. To skillet add Worcestershire sauce, cornstarch, sugar and spices; stir while cooking to thicken mixture.
6. Return steak to mixture and cook just till meat is warm but still pink.
7. Serve with rice.
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