Asparagus With Black Bean Beef Recipe




Asparagus With Black Bean Beef Ingredients

1/2 lb beef, sliced, marinated
1 lb asparagus
1/4 tsp baking soda, dissolved in
1 2 teaspoons water
1 tbsp chinese fermented black
1 beans, minced with:
4 garlic cloves
1 tsp rice wine
2 tsp soy sauce
1 peanut oil

MARINADE FOR BEEF

1 tsp cornstarch
1 tsp soy sauce
1/2 tsp rice wine
1/2 tsp sugar
1/4 tsp msg (optional)
1/2 tsp salt

GRAVY MIXTURE

1 tsp cornstarch
1/3 cup water

A Recipe for
Asparagus With Black Bean Beef

 

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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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This Recipe for Asparagus With Black Bean Beef is one of thousands in the Recipes-to-go Bean Cookbook.


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If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.



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This is a recipe for Asparagus With Black Bean Beef from the recipe cookbook of Recipes-to-go (Bean)


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Asparagus With Black Bean Beef recipe - a tasty recipe for you to add to your collection!

Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes




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Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.




Asparagus With Black Bean Beef

Rice is born in water and must die in wine.

Italian Proverb






Asparagus With Black Bean Beef Directions

Cut the beef when it is partially frozen, and cut it across the grain
into thin slices.

Stir baking soda solution into the beef (to help tenderize it). Stir
in the marinade. Then stir in 1 tsp peanut oil and marinate the beef
for one hour or more in the refrigerator.

Heat 1 tablespoon peanut oil over high heat, add 1/2 teaspoon salt.
Stir in asparagus. Add 1/4 cup water. Cover pan for 2 minutes, and
do not lift lid. When done, remove to a platter.

Over high heat, add 1 tablespoon of oil. Stir-fry the RINSED black
beans and garlic mixture. Stir for a few seconds. Add the beef.
Stir-fry quickly until barely. Do not overcook or the beef will
become tough. Sizzle in 1 tablespoon of rice wine and 2 teaspoons of
soy sauce. Stir in asparagus.

Add gravy mixture. Stir until thickened. Serve hot.

SOURCE: Stella Chan's Secrets in the Art of Chinese Cooking.

Posted by Cate Vanicek

Serves: 4

 

 

 

 

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