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Recipe Name: Asparagus With Beef And Black Beans Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 1/2 Pound(s) Asparagus, cleaned
1/2 Pound(s) Beef flank steak, sliced
thin
across the grain
3 Tablespoon(s) Soy sauce, light
1/2 Teaspoon(s) Grated fresh ginger root
2 Tablespoon(s) Chinese rice wine, or dry
sherry
1 Tablespoon(s) Cornstarch
3 Tablespoon(s) Peanut Oil
2 Garlic clove, sliced thin
1 Tablespoon(s) Dow See -, see * Note
rinsed drained
1/4 Cup(s) Chicken stock, fresh or
canned
1 Pinch(s) Sugar
1 Pinch(s) Salt, to taste
Directions:
Note: Fermented black beans, available in Asian markets. Slice the
cleaned asparagus diagonally into 1/4-inch pieces. Set aside. In a
small bowl marinate the sliced beef in 2 tablespoons of the light soy
sauce, ginger, rice wine and the cornstarch. Mix well and let sit for
15 minutes. Heat a wok or large frying pan and add the oil. The oil
should begin to smoke. Quickly lay the meat on one side in the pan. Do
not turn, but cook over high heat for a moment until the one side
begins to brown. Toss-stir the meat for a moment and remove from the
pan, allowing the oil to drain back into the pan. Heat the pan again
and add the garlic. Stir-fry for just a moment and add the rinsed
fermented black beans (dow see). Stir-fry for another moment and add
the asparagus. Toss for a few seconds, then add the remaining soy
sauce, salt and sugar. Stir-fry just until tender, about 5 minutes.
Add the meat and chicken stock. Stir to make a sauce. Serve
immediately. Hint on cleaning asparagus: Hold the bottom end of the
stem in one hand and gently bend the stalk with the other. The stalk
will break where it is tender, thus giving you a piece of asparagus
that is entirely edible. With a little practice you will know exactly
where to break the vegetable. Save the broken-off ends for soups.
Slice and add to soup stock, then drain and discard the coarse stalks
before serving. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From
the 10-02-1991 issue - The Springfield Union-News Formatted for
MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or-
MAD-SQUAD@prodigy.net 07-17-1994 Recipe by: Jeff Smith Converted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 280
Calories From Fat: 137
Total Fat: 15.4g
Cholesterol: 45.2mg
Sodium: 772.5mg
Potassium: 734mg
Carbohydrates: 12.9g
Fiber: 2.9g
Sugar: 3.1g
Protein: 20.2g


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