1 tbsp Salted preserved black beans
2 Garlic cloves, minced
2 slice Ginger (quarter-sized)
- minced
1/2 lb Flank steak
1 small Onion, sliced
1 lb Asparagus, cut into 1/2-in
- thick diagonal pieces
3 tbsp Peanut oil
1/2 tsp Salt
1 tbsp Dark soy sauce
1/2 cup Chicken stock
2 tsp Cornstarch, mixed with
1 tbsp Water
1/2 tsp Sugar
1/2 tbsp Oyster sauce
1 d Sesame oil
Hot steamed rice
BEEF MARINADE
1/2 tsp Sugar
1 tbsp Rice wine or dry sherry
1/2 tbsp Soy sauce
1 tsp Cornstarch
1/2 tsp Sesame oil
A Recipe for
Asparagus & Beef With Black Beans 1
Most turkeys taste better the day after; my mother's tasted better the day before. |
| Rita Rudner |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
Food Tip |
This Recipe for Asparagus & Beef With Black Beans 1 is one of thousands in the Recipes-to-go Beef Cookbook.
He was a very valiant man who first adventured on eating oysters. |
| James I |
If you enjoy this Asparagus & Beef With Black Beans 1 Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
Food Tip |
This is a recipe for Asparagus & Beef With Black Beans 1 from the recipe cookbook of Recipes-to-go (Beef)
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
My wife dresses to kill. She cooks the same way. |
| Henry Youngman |
An empty belly is the best cook. |
| Estonian Proverb |
COVER THE BLACK BEANS with warm water for 5 minutes. Drain. Rinse
thoroughly to remove salt. Put into a bowl with the garlic and
ginger; mash into a paste and set aside. Slice the beef against the
grain into 1/4-inch thick slices; toss with the beef marinade. Set
aside for 10 minutes. Preheat a wok until hot. Add 2 tablespoons of
the oil. Over high heat, add beef and stir-fry for a minute or until
seared; remove and set aside. While wok is hot, add remaining oil,
salt and reserved black-bean paste; stir-fry until fragrant, a few
seconds. Toss in the onions, stir-fry for 10 seconds, then add the
asparagus in 2-or-3 batches, seconds apart, making certain the wok is
hot before adding the next batch. Toss and stir until asparagus are
coated with the oil. Sprinkle with soy sauce, toss together, then
pour in the stock and bring to a boil. If the asparagus needs more
cooking, cover for a minute. Meanwhile, stir the cornstarch, water,
sugar and oyster sauce into a smooth paste. When the asparagus is
tender but still crisp, add the cornstarch liquid into the center of
the wok. Immediately stir until thickened, about 10 seconds. Return
the beef, add a desh of sesame oil; toss to mix. Serve hot over rice.
JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
Serves: 4
Asparagus & Beef With Black Beans 1 Recipe brought to you by Recipes To-Go