Asparagus Beef Beijing
- 1 lb Beef, boneless
- - cut in thin strips
- 3 tb Oriental Marinade
- 1 lg Garlic clove
- - minced
- 3 tb Black Bean Sauce
- 1 tb Cornstarch
- 5 tb Vegetable oil
- 1 Onions
- - cut in thin wedges
- 1/2 lb Asparagus
- - 1-1/2" lengths
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
