Asparagus Beef Beijing

Ingredients

1 lb beef, boneless cut in thin strips 3 tbsp oriental marinade 1 large garlic clove minced 3 tbsp black bean sauce 1 tbsp cornstarch 5 tbsp vegetable oil 1 onions cut in thin wedges 1/2 lb asparagus 1-1/2 lengths	Advertisements

Preparation
 
Combine beef, marinade, garlic; let stand 15 minutes. Meanwhile
combine black bean sauce and 1/2 cup water. Mix cornstarch and 2
tablespoons water until smooth; set aside. Heat 2 tablespoons oil in
wok or skillet over high heat. Add 1/2 the beef; stir-ry 1 to 2
minutes, or until browned. Remove from wok. Repeate with remaining
beef. Heat remaining tablespoon oil, add onion and asparagus.
Stir-fry 1 minutes. Add black bean sauce mixture. Reduce heat; cover
and simmer 2 minutes or until vegetables are tender-crisp. Add beef
and cornstarch mixture. Cook and stir until sauce boils and thickens.

Original recipe from Dynastic Classic Oriental Cookbook. Conversion
by Rick Weissgerber.

 

 
Servings: 4

 

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