Asparagus Beef Beijing Recipe

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Asparagus Beef Beijing Ingredients

1 lb Beef, boneless
- cut in thin strips
3 tbsp Oriental Marinade
1 large Garlic clove
- minced
3 tbsp Black Bean Sauce
1 tbsp Cornstarch
5 tbsp Vegetable oil
1 Onions
- cut in thin wedges
1/2 lb Asparagus
- 1-1/2" lengths

A Recipe for
Asparagus Beef Beijing

Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.
Doug Larson

This Asparagus Beef Beijing recipe is one of many in our Beef Category.

The poets have been mysteriously silent on the subject of cheese.
G.K. Chesterton

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

Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

Asparagus Beef Beijing Recipe
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Hunger is the best sauce in the world.
Cervantes

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

"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before."
Luigi Barzini, 'O America' (1977)

Asparagus Beef Beijing recipe - a tasty recipe for you to add to your collection!
Part of the secret of success in life is to eat what you like and let the food fight it out inside.
Mark Twain

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I will not eat oysters. I want my food dead - not sick, not wounded - dead.
Woody Allen

Hunger is the best sauce in the world.
Cervantes

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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

Asparagus Beef Beijing

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Lionel Poilane

Asparagus Beef Beijing Directions

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.

Serves: 4

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Asparagus Beef Beijing Recipe from the Recipes-To-go.com Beef Recipe Cookbook

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