Asparagus beef beijing
4 Servings
Ingredients
| Quantity | 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 |
Directions
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.