| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Chinese |
Main dish, Beef, Chinese, Vegetables, Beans |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Beef, sliced, marinated |
| 1 |
lb |
Asparagus |
| 1/4 |
ts |
Baking soda, dissolved in |
|
|
2 teaspoons water |
| 1 |
tb |
Chinese fermented black |
|
|
Beans, minced with: |
| 4 |
|
Garlic cloves (1/2 teaspoon |
|
|
Each) |
| 1 |
ts |
Rice wine |
| 2 |
ts |
Soy sauce |
|
|
Peanut oil |
| 1 |
ts |
Cornstarch |
| 1 |
ts |
Soy sauce |
| 1/2 |
ts |
Rice wine |
| 1/2 |
ts |
Sugar |
| 1/4 |
ts |
MSG (optional) |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Cornstarch |
| 1/3 |
c |
Water |
INSTRUCTIONS
CATE VANICEK
MARINADE FOR BEEF
GRAVY MIXTURE
Cut the beef when it is partially frozen, and cut it across the grain into
thin slices.
Stir baking soda solution into the beef (to help tenderize it). Stir in the
marinade. Then stir in 1 tsp peanut oil and marinate the beef for one hour
or more in the refrigerator.
Heat 1 tablespoon peanut oil over high heat, add 1/2 teaspoon salt. Stir in
asparagus. Add 1/4 cup water. Cover pan for 2 minutes, and do not lift
lid. When done, remove to a platter.
Over high heat, add 1 tablespoon of oil. Stir-fry the RINSED black beans
and garlic mixture. Stir for a few seconds. Add the beef. Stir-fry quickly
until barely. Do not overcook or the beef will become tough. Sizzle in 1
tablespoon of rice wine and 2 teaspoons of soy sauce. Stir in asparagus.
Add gravy mixture. Stir until thickened. Serve hot.
SOURCE: Stella Chan's Secrets in the Art of Chinese Cooking.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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