Ingredients Jump to Instructions ↓

  1. 1/2 pounds Beef, sliced, marinated

  2. 1 pounds Asparagus

  3. teaspoon Baking soda, dissolved in

  4. 2 teaspoons water

  5. 1 tablespoon Chinese fermented black

  6. 1 teaspoon Soy sauce

  7. teaspoon Rice wine

  8. 1 teaspoon Cornstarch

  9. Beans, minced with:

  10. 4 Garlic cloves

  11. 1 teaspoon Rice wine

  12. 2 teaspoons Soy sauce

  13. Peanut oil

  14. teaspoon Sugar

  15. teaspoon MSG

  16. teaspoon Salt

  17. cup Water

Instructions Jump to Ingredients ↑

  1. MARINADE FOR BEEF GRAVY MIXTURE Cut the beef when it is partially frozen, and cut it across the grain into thin slices.

  2. 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.

  3. Heat 1 tablespoon peanut oil over high heat, add ½ teaspoon salt.

  4. Stir in asparagus. Add ¼ cup water. Cover pan for 2 minutes, and do not lift lid. When done, remove to a platter.

  5. 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.

  6. 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.

  7. Add gravy mixture. Stir until thickened. Serve hot.

  8. SOURCE: Stella Chan's Secrets in the Art of Chinese Cooking.

  9. Posted by Cate Vanicek


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