Asparagus Beef Beijing

Title: Asparagus Beef Beijing
Categories: Beef/veal, China, Archived
Yield: 4 Servings

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

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