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

A crust eaten in peace is better than a banquet partaken in anxiety.
Aesop

Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.

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

Food Tip
To prevent brown sugar from going hard,
try placing a piece of bread in with the sugar.

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

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Asparagus Beef Beijing Recipe
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Food Tip
Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.

I drink no more than a sponge.
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This is a recipe for Asparagus Beef Beijing from the recipe cookbook of Recipes-to-go (Beef)

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Mark Twain

Asparagus Beef Beijing recipe - a tasty recipe for you to add to your collection!
Food Tip
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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Food Tip
Roast, bake, grill, braise, broil or stir-fry more often. Fry less often.

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After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps.
Miss Piggy

Asparagus Beef Beijing

I don't even butter my bread; I consider that cooking.
Katherine Cebrian

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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