Ingredients Jump to Instructions ↓

  1. 1/2 lb Beef, sliced, marinated

  2. 1 lb Asparagus

  3. 1/4 ts Baking soda, dissolved in

  4. 2 teaspoons water

  5. 1 tb Chinese fermented black Beans, minced with:

  6. 4 Garlic cloves (1/2 teaspoon Each)

  7. 1 ts Rice wine

  8. 2 ts Soy sauce Peanut oil ---

Instructions Jump to Ingredients ↑

  1. MARINADE FOR BEEF——– 1 ts Cornstarch 1 ts Soy sauce 1/2 ts Rice wine 1/2 ts Sugar 1/4 ts MSG (optional) 1/2 ts Salt ——-GRAVY MIXTURE——- 1 ts Cornstarch 1/3 c Water Cut the beef when it is partially frozen, and cut it across the grain into thin slices. Stir baking soda solution into the beef (to help tenderize it). Stir in the marinade. Then stir in 1 tsp peanut oil and marinate the beef for one hour or more in the refrigerator. Heat 1 tablespoon peanut oil over high heat, add 1/2 teaspoon salt. Stir in asparagus. Add 1/4 cup water. Cover pan for 2 minutes, and do not lift lid. When done, remove to a platter. Over high heat, add 1 tablespoon of oil. Stir-fry the RINSED black beans and garlic mixture. Stir for a few seconds. Add the beef. Stir-fry quickly until barely. Do not overcook or the beef will become tough. Sizzle in 1 tablespoon of rice wine and 2 teaspoons of soy sauce. Stir in asparagus. Add gravy mixture. Stir until thickened. Serve hot. SOURCE: Stella Chan’s Secrets in the Art of Chinese Cooking. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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