Asparagus With Beef And Black Beans Recipe




Asparagus With Beef And Black Beans Ingredients

1 1/2 lb Asparagus, cleaned
1/2 lb Beef flank steak, sliced thin - across the grain
3 tbsp Soy sauce, light
1/2 tsp Grated fresh ginger root
2 tbsp Chinese rice wine, or dry sherry
1 tbsp Cornstarch
3 tbsp Peanut oil
2 Garlic clove, sliced thin
1 tbsp Dow See - (see * Note), rinsed, drained
1/4 cup Chicken stock, fresh or canned
1 pinch Sugar
1 pinch Salt, to taste

A Recipe for
Asparagus With Beef And Black Beans

 

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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.




Asparagus With Beef And Black Beans

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Asparagus With Beef And Black Beans Directions

* Note: Fermented black beans, available in Asian markets.

Slice the cleaned asparagus diagonally into 1/4-inch pieces. Set
aside.
In a small bowl marinate the sliced beef in 2 tablespoons of the light
soy sauce, ginger, rice wine and the cornstarch. Mix well and let sit for

15 minutes.
Heat a wok or large frying pan and add the oil. The oil should begin
to smoke. Quickly lay the meat on one side in the pan. Do not turn, but
cook over high heat for a moment until the one side begins to brown.
Toss-stir the meat for a moment and remove from the pan, allowing the
oil to drain back into the pan.
Heat the pan again and add the garlic. Stir-fry for just a moment and
add the rinsed fermented black beans (dow see). Stir-fry for another
moment and add the asparagus.
Toss for a few seconds, then add the remaining soy sauce, salt and
sugar. Stir-fry just until tender, about 5 minutes.
Add the meat and chicken stock. Stir to make a sauce. Serve
immediately.

Hint on cleaning asparagus: Hold the bottom end of the stem in one hand

and gently bend the stalk with the other. The stalk will break where it
is tender, thus giving you a piece of asparagus that is entirely edible.
With a little practice you will know exactly where to break the vegetable.

Save the broken-off ends for soups. Slice and add to soup stock, then
drain and discard the coarse stalks before serving.

Recipe Source:
THE FRUGAL GOURMET by Jeff Smith
From the 10-02-1991 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

07-17-1994





- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 234 Calories; 16g Fat (62.8%
calories from fat); 14g Protein; 8g Carbohydrate; 2g Dietary Fiber; 29mg
Cholesterol; 664mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1
Vegetable; 2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 2186 0 5063 3366 2622 0 0 0 0 0 0 0

Contributor: Jeff Smith

Preparation Time: 0:00

Serves: 4

 

 

 

 

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