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Asparagus beef beijing

Yield: 4 Servings

Ingredients:

• 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

Instructions:

- 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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