| 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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