1
12
-----
1/2
1/4
1
1/2
1
-----
2
1
-----
1/2
1/3
1/8
-----
1
1
1
|
#
oz
---
T
t
t
t
T
---
cl
T
---
t
c
t
---
t
T
T
|
Asparagus
Beef lean (1)
--- Marinade
Oil
Sugar
Soy Sauce
Sesame Oil
Rice wine
----------
Garlic
Black Beans (2)
-- Sauce
Salt
Stock
Pepper
------------
Cornstarch
Water
Oil
|
Prep - (45 min - 25 min work)
- 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.
- Mix All Marinade Items and massage into the Beef. Set
aside and marinate for at least 30 minutes turning once or twice.
- 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.
- Crush GARLIC and chop fine. Rinse BLACK BEANS,
crush well together with garlic.
- Mix together all Sauce items.
- Mix together Cornstarch and Water.
RUN - p; (25 min)
- Bring plenty of water to a rolling boil. Dump the bottom end pieces
of Asparagus in and cook for 1-1/2 minute. Dump the middle
sections in and cook another 1 minute, 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.
- 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.
- Stir in Black Bean mix and fry stirring for about 1 minute,
then stir in Stock mix. Cover and simmer for about another
3 minutes.
- Gently stir in Asparagus until well mixed with the beef, then
stir up Cornstarch and stir in until sauce is very lightly
thickened.
- Serve immediately with plenty of steamed long grain rice.
|
