Asparagus Beef Beijing

Ingredients: Pound Beef, Boneless Cut In Thin Strips Tablespoons Oriental Marinade Large Garlic Clove Minced Tablespoons Black Bean Sauce Tablespoon Cornstarch Tablespoons Vegetable Oil Onions Cut In Thin Wedges 1/2 Pounds Asparagus 1-1/2" Lengths Makes:

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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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