-----------------------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.
