Stir-fried asparagus and beef with black bean sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Salted Preserved Black Beans |
| 2 | Cloves Garlic; minced | |
| 2 | slices | Ginger; (quarter-sized) minced |
| ½ | pounds | Flank steak |
| 3 | tablespoons | Peanut Oil |
| ½ | teaspoon | Salt |
| 1 | small | Onion; sliced |
| 1 | pounds | Asparagus; cut into 1/2\" diagonal slices |
| 1 | tablespoon | Dark Soy Sauce |
| ½ | cup | Chicken Stock |
| 2 | teaspoons | Cornstarch; mixed with |
| 1 | tablespoon | Water |
| ½ | teaspoon | Sugar |
| ½ | tablespoon | Oyster Sauce |
| 1 | dash | Sesame Oil |
| Hot Steamed Rice | ||
| ½ | teaspoon | Sugar |
| 1 | tablespoon | Rice Wine |
| ½ | tablespoon | Soy Sauce |
| 1 | teaspoon | Cornstarch |
| ½ | teaspoon | Sesame Oil |
Directions
BEEF MARINADE
Cover the black beans with warm water; let soak 5 minutes. Drain.
Rinse thoroughly to remove salt. Put into a bowl with the garlic and ginger; mash to a paste. Set aside.
Slice the beef against the grain into ¼" slices. Toss with the beef marinade ingredients; set aside for 10 minutes.
Preheat a wok until hot. Add 2 tb peanut oil. Over high heat, add beef in 2 batches, seconds apart; stir-fry until seared. Remove and set aside.
While wok is hot, add remaining oil; the salt and the reserved black bean paste; stir-fry until fragrant, a few seconds. Toss in the onions, stir-fry for 10 seconds, then add the asparagus in 2 or 3 batches, seconds apart, making certain the wok is hot before adding more. Toss and stir until coated with the oil. Sprinkle with soy sauce, toss together, then pour in the stock and bring to a boil. If the asparagus needs more cooking, cover for a minute.
Meanwhile, stir the cornstarch, water, sugar and oyster sauce into a smooth paste.
When asparagus is tender but still crisp, pour the cornstarch into the center of the wok, immediately stir until thickened, about 10 seconds.
Return beef to the wok, add a dash of sesame oil; toss to mix. Serve hot over rice.
Per serving (without rice): 255 calories, 16 g protein, 11 g carbohydrate, 16 g fat, 4 g saturated fat, 28 mg cholesterol, 780 mg sodium, 2 g fiber.
Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA