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Asparagus & Beef With Black Beans

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ASPARAGUS & BEEF WITH BLACK BEANS
 Categories: Chinese
      Yield: 4 Servings
 
      1 tb Salted preserved black beans
      2    Garlic cloves; minced
      2 sl Ginger (quarter-sized)
           - minced
    1/2 lb Flank steak
      1 sm Onion; sliced
      1 lb Asparagus; cut into 1/2-in
           -  thick diagonal pieces
      3 tb Peanut oil
    1/2 ts Salt
      1 tb Dark soy sauce
    1/2 c  Chicken stock
      2 ts Cornstarch; mixed with
      1 tb Water
    1/2 ts Sugar
    1/2 tb Oyster sauce
      1 ds Sesame oil
           Hot steamed rice

MMMMM-----------------------BEEF MARINADE----------------------------
    1/2 ts Sugar
      1 tb Rice wine or dry sherry
    1/2 tb Soy sauce
      1 ts Cornstarch
    1/2 ts Sesame oil
 
  COVER THE BLACK BEANS with warm water for 5 minutes. Drain. Rinse
  thoroughly to remove salt. Put into a bowl with the garlic and
  ginger; mash into a paste and set aside. Slice the beef against the
  grain into 1/4-inch thick slices; toss with the beef marinade. Set
  aside for 10 minutes. Preheat a wok until hot. Add 2 tablespoons of
  the oil. Over high heat, add beef and stir-fry for a minute or until
  seared; remove and set aside. While wok is hot, add remaining oil,
  salt and reserved black-bean paste; stir-fry until fragrant, a few
  seconds. Toss in the onions, stir-fry for 10 seconds, then add the
  asparagus in 2-or-3 batches, seconds apart, making certain the wok is
  hot before adding the next batch. Toss and stir until asparagus are
  coated with the oil. Sprinkle with soy sauce, toss together, then
  pour in the stock and bring to a boil. If the asparagus needs more
  cooking, cover for a minute. Meanwhile, stir the cornstarch, water,
  sugar and oyster sauce into a smooth paste. When the asparagus is
  tender but still crisp, add the cornstarch liquid into the center of
  the wok. Immediately stir until thickened, about 10 seconds. Return
  the beef, add a desh of sesame oil; toss to mix. Serve hot over rice.
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM

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