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Recipe: Asparagus And Beef With Black Beans
Similar Categories: Asparagus, Beef, Black, Beans
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 d
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
1 Hot steamed rice
-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;
mashinto 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. Whilewok is hot, add remaining oil, salt and reserved black-bean
paste; stir-fryuntil 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 thewok 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 sauceinto 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.
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 d
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
1 Hot steamed rice
-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;
mashinto 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. Whilewok is hot, add remaining oil, salt and reserved black-bean
paste; stir-fryuntil 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 thewok 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 sauceinto 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.
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