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Randy Smith

    • Asparagus And Beef

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    CATEGORY CUISINE TAG YIELD
    Grains, Meats Chinese Chinese, Main dishes 6 Servings

    INGREDIENTS

    1 T Fermented black beans
    Chinese
    1 Garlic clove
    1 1/2 lb Asparagus, sliced diagonally
    In 1/2-in. pieces
    2 c Boiling water
    1/4 c Oil
    1/2 lb Flank steak, thinly sliced
    1 1/2 t Salt
    1/2 c Chicken stock
    1 T Cornstarch
    1/2 t Sugar
    1 T Water

    INSTRUCTIONS

    Soak black beans in warm water a few minutes. Drain and mash beans
with garlic. Drop asparagus in boiling water and boil 2 minutes. Drain
immediately. Heat 2 tablespoons oil in skillet or wok until very hot.
Add beef, stir quickly, then remove from pan. Add remaining oil to
skillet and heat. Add bean mixture and stir over high heat for a few
seconds. Add salt and asparagus. Stir-fry 1 minute. Add chicken  stock,
cover and cook 2 minutes. Mix cornstarch, sugar and water and  stir
into meat mixture. Stir until sauce is thick and smooth. Add  beef and
blend quickly.  Created by: General Lee's, Los Angeles (C) 1992 The Los
Angeles Times  Posted to EAT-L Digest 29 Sep 96  Date:    Mon, 30 Sep
1996 16:46:07 -0500  From:    LD Goss <ldgoss@METRONET.COM>

    A Message from our Provider:

    “A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”

    Nutrition (calculated from recipe ingredients)
    ----------------------------------------------
    Calories: 184
    Calories From Fat: 112
    Total Fat: 12.6g
    Cholesterol: 30.5mg
    Sodium: 956.3mg
    Potassium: 351.3mg
    Carbohydrates: 5.3g
    Fiber: 1.2g
    Sugar: <1g
    Protein: 13.1g


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