Serving
(click to enlarge)

Beef with Asparagus & Black Beans
China / California

Serves:
Effort:
Sched:
DoAhead:  
2 main  
**
1 hr  
Prep

Beef and asparagus with classic Chinese saucing. I have substantially lightened the original recipe which completely swamped the asparagus in overly strong flavors - that's the California part. The Chinese have yet to learn how to handle this "foreign vegetable".




1
12
----
1/2
1/4
1
1/2
1
----
1
1
1
1/2
1/3
1/16
1
1
#
oz
---
T
t
t
t
T
---
cl
T
T
t
c
t
t
T
Asparagus
Beef lean (1)
--- Marinade
Oil
Sugar
Soy Sauce
Sesame Oil
Rice wine
----------
Garlic
Black Beans (2)  
Oil
Salt
Stock
Pepper
Cornstarch
Water
Prep
  1. Slice BEEF across the grain into strips about 1/8 inch thick, 1/2 inch wide and 1-1/2 inches long. This is easier if you chill the beef in the freezer for about 30 minutes to stiffen it.
  2. Mix All Marinade Items and massage into the Beef. Set aside and marinate for at least 30 minutes turning once or twice.
  3. Snap tough ends off ASPARAGUS. Diagonally cut off the tips to a length of 2 inches (tip to tip) and set aside. Cut the rest of the stem diagonally into pieces 2 inches tip to tip, keeping the bottom pieces separate from the middle ones.
  4. Crush GARLIC and chop fine. Rinse BLACK BEANS, crush well together with garlic.
RUN
  1. Bring plenty of water to a rolling boil. Dump the bottom end pieces of Asparagus in and cook for 1 minute. Dump the middle sections in and cook another 45 seconds, then dump in the tips. Cover and cook over moderate heat for a total time of 7 to 8 minutes depending on size. Take off heat and pour in enough cold water to stop the cooking but still keep warm.
  2. In a roomy sauté pan or wok heat 1 T Oil very hot over high heat. At the first faint wisp of smoke stir in the Beef. Stir fry until all raw color is gone and any exuded liquid has evaporated.
  3. Stir in Black Bean mix and fry stirring for about 1 minute, then stir in Stock, Salt and Pepper. Cover and cook until beef is tender, about another 3 minutes.
  4. Gently stir in Asparagus until well mixed with the beef, then mix Cornstarch and Water and stir in until sauce is very lightly thickened.
  5. Serve immediately with plenty of steamed long grain rice.
NOTES:
  1. Beef:   Weight is for boneless with all excess fat and membranes removed. Chuck or brisket work fine.
  2. Black Beans:   These are salted and fermented soy beans sold in bags and boxes in Asian markets. See our Black Bean page for details.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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