|1 pounds||Beef, boneless cut in thin strips|
|3 tablespoons||Oriental Marinade|
|1 large||Garlic clove minced|
|3 tablespoons||Black Bean Sauce|
|5 tablespoons||Vegetable oil|
|1||Onions cut in thin wedges|
|½ pounds||Asparagus 1-1/2" lengths|
Combine beef, marinade, garlic; let stand 15 minutes. Meanwhile combine black bean sauce and ½ cup water. Mix cornstarch and 2 tablespoons water until smooth; set aside. Heat 2 tablespoons oil in wok or skillet over high heat. Add ½ 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.
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