Classic Asparagus Beef
Servings: 3 to 4
Advanced preparation: Trim fat from beef; slice against the grain into 1 1/2 inches by 1 inch pieces. Place in bowl of prepared marinade for 10 to 15 minutes. Break off tough part of asparagus at the lower stem. Slice diagonally into thin pieces. In a small bowl, combine fermented black beans and garlic. Mash with the end of a cleaver to a paste. Add soy sauce and mix well. Prepare cornstarch mixture.
To cook: Heat wok. Add oil, swirling to coat sides. Stir-fry the asparagus for a minute. Remove and set aside. Re-heat wok without additional oil. Stir-fry onion, beef, and black bean sauce. Quickly, toss the asparagus back into the wok, and as you are stirring, add the broth and when the broth begins to bubble gently, stir in cornstarch-water mixture to form a light gravy. Serve with steamed rice.
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