Asparagus And Beef With Black Beans Recipe



  1. 1 Tbsp. Salted preserved black beans
  2. 2 x Garlic cloves, chopped
  3. 2 slc Ginger (quarter-sized) chopped
  4. 1/2 lb Flank steak
  5. 1 sm Onion, sliced
  6. 1 lb Asparagus, cut into 1/2-in thick diagonal pcs
  7. 3 Tbsp. Peanut oil
  8. 1/2 tsp Salt
  9. 1 Tbsp. Dark soy sauce
  10. 1/2 c. Chicken stock
  11. 2 tsp Cornstarch, mixed with
  12. 1 Tbsp. Water
  13. 1/2 tsp Sugar
  14. 1/2 Tbsp. Oyster sauce
  15. 1 dsh Sesame oil Warm steamed rice
  16. 1/2 tsp Sugar
  17. 1 Tbsp. Rice wine or possibly dry sherry
  18. 1/2 Tbsp. Soy sauce
  19. 1 tsp Cornstarch
  20. 1/2 tsp Sesame oil


  1. COVER THE BLACK BEANS with hot water for 5 min.
  2. Drain.
  3. Rinse thoroughly to remove salt.
  4. Put into a bowl with the garlic and ginger; mash into a paste and set aside.
  5. Slice the beef against the grain into 1/4-inch thick slices; toss with the beef marinade.
  6. Set aside for 10 min.
  7. Preheat a wok till warm.
  8. Add in 2 Tbsp.
  9. of the oil.
  10. Over high heat, add in beef and stir-fry for a minute or possibly till seared; remove and set aside.
  11. While wok is warm, add in remaining oil, salt and reserved black-bean paste; stir-fry till fragrant, a few seconds.
  12. Toss in the onions, stir-fry for 10 seconds, then add in the asparagus in 2-or possibly-3 batches, seconds apart, making certain the wok is warm before adding the next batch.
  13. Toss and stir till asparagus are coated with the oil.
  14. Sprinkle with soy sauce, toss together, then pour in the stock and bring to a boil.
  15. If the asparagus needs more cooking, cover for a minute.
  16. Meanwhile, stir the cornstarch, water, sugar and oyster sauce into a smooth paste.
  17. When the asparagus is tender but still crisp, add in the cornstarch liquid into the center of the wok.
  18. Immediately stir till thickened, about 10 seconds.
  19. Return the beef, add in a desh of sesame oil; toss to mix.
  20. Serve warm over rice.