Asparagus Beef Beijing
chinese, veal
1 lb beef, boneless cut in thin strips
3 tablespoon oriental marinade
1 large garlic clove minced
3 tablespoon black bean sauce
1 tablespoon cornstarch
5 tablespoon 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.
Yield: 4 servings