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   Ingredients :
3 lb 5 oz (1 ˝ k) beef cut into thin strips
˝ cup Hoisin sauce
4 tablespoons dry sherry
1 tablespoon vegetable oil
2 teaspoons fresh yellow ají (chili) paste
˝ cup peanut oil
2 white onions cut into thin julienne
1 lb 9 oz (700 g) thin asparagus, trimmed, cut diagonally into 1 in/2cm pieces
4 garlic cloves, finely minced
Cooked white rice for serving


Season meat with salt and pepper. Pour Hoisin sauce, sherry, chili paste, vegetable oil and ľ cup water into a bowl and mix. Set aside.
Heat peanut oil in a wok or a large deep skillet. Add meat in batches and sear, turning once, for 3 minutes. Remove meat with a slotted spoon and place it on a dish. Repeat procedure with the remaining meat.
Add onion, chili and asparagus to the same skillet or wok and cook until crisp tender, approximately 3 minutes.
Return meat with juices to the skillet or wok and add the Hoisin sauce mixture. Mix thoroughly and bring to a boil until hot. Serve immediately with cooked white rice.
        6 - 8 servings
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