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Asparagus Beef Beijing

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      Title: ASPARAGUS BEEF BEIJING
 Categories: Beef/veal, China
      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 Weissgerber.
 
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