asparagus beef beijing
| Measure | Ingredient |
|---|---|
| 1 pounds | Beef, boneless cut in thin strips |
| 3 tablespoons | Oriental Marinade |
| 1 large | Garlic clove minced |
| 3 tablespoons | Black Bean Sauce |
| 1 tablespoon | Cornstarch |
| 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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