The sweet taste of fresh asparagus contrasts nicely with Chinese black beans. I've oil-blanched the beef to make a nice contrast in texture with crisp asparagus, but you can stir-fry it instead if desired.
Ingredients:
- 3/4 pound flank steak
- 1 tablespoon soy sauce
- 2 teaspoons Chinese rice wine or dry sherry
- 3/4 teaspoon granulated sugar
- 1 teaspoon Asian sesame oil
- 1 tablespoon cornstarch
- 1 pound fresh asparagus, trimmed
- 1 1/2 tablespoons Chinese salted black beans (can increase to 2 TB if desired)
- 1 tablespoon finely chopped fresh garlic
- 1 cup plus 1 tablespoon vegetable or peanut oil
- Pinch of salt
- Pinch of sugar
- 1/4 cup chicken broth
- Freshly ground pepper to taste, optional
Preparation:
Cut the beef across the grain into thin strips about 1 1/2 inches long.
Add the marinade ingredients - the soy sauce, rice wine or dry sherry, 3/4 teaspoon sugar, Asian sesame oil, and cornstarch - one at a time, adding the cornstarch last (use your fingers to rub it in). Marinate the beef for 15 - 30 minutes.
Cut the asparagus on the diagonal into roughly 2 inch slices.
Rinse the black beans to remove excess salt. Mash the beans with the side of a cleaver or the back of a spoon and chop. In a small bowl, stir together the chopped beans and garlic with a small amount of water.
Heat the wok and add 1 cup oil. When the oil is medium-hot (between 300 and 325 degrees F.), add the beef. Blanch the beef by letting it lay flat for a few seconds, and then stirring to separate the pieces. Remove the beef when it changes color and is nearly cooked (the entire process takes about 1 minute).
Remove the beef from the wok and drain. Wipe out the wok with paper towels.
Heat 1 tablespoon oil. When the oil is hot, add the bean/garlic mixture. Cook, stirring, for about 15 seconds until aromatic. Add the asparagus. Stir briefly, then add a pinch of salt, sugar, and the chicken broth. Cover and cook until asparagus is tender crisp (about 3 minutes).
Add the beef back into the pan. Season with pepper if desired. Stir briefly and serve hot.
More Chinese Beef Recipes
Main Chinese Recipes File
Add the marinade ingredients - the soy sauce, rice wine or dry sherry, 3/4 teaspoon sugar, Asian sesame oil, and cornstarch - one at a time, adding the cornstarch last (use your fingers to rub it in). Marinate the beef for 15 - 30 minutes.
Cut the asparagus on the diagonal into roughly 2 inch slices.
Rinse the black beans to remove excess salt. Mash the beans with the side of a cleaver or the back of a spoon and chop. In a small bowl, stir together the chopped beans and garlic with a small amount of water.
Heat the wok and add 1 cup oil. When the oil is medium-hot (between 300 and 325 degrees F.), add the beef. Blanch the beef by letting it lay flat for a few seconds, and then stirring to separate the pieces. Remove the beef when it changes color and is nearly cooked (the entire process takes about 1 minute).
Remove the beef from the wok and drain. Wipe out the wok with paper towels.
Heat 1 tablespoon oil. When the oil is hot, add the bean/garlic mixture. Cook, stirring, for about 15 seconds until aromatic. Add the asparagus. Stir briefly, then add a pinch of salt, sugar, and the chicken broth. Cover and cook until asparagus is tender crisp (about 3 minutes).
Add the beef back into the pan. Season with pepper if desired. Stir briefly and serve hot.
More Chinese Beef Recipes
Main Chinese Recipes File
