| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Beijing | Beef/veal, China, Archived | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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