Asparagus Beef Beijing Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Beef, boneless cut in thin strips
3 tbsp: Oriental Marinade,
1 large: Garlic clove minced,
3 tbsp: Black Bean Sauce,
1 tbsp: Cornstarch,
5 tbsp: Vegetable oil,
1: Onions cut in thin wedges,
1/2 lbs: Asparagus 1-1/2" lengths,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp