Cut steak lengthwise in 2-1/2 inch strips, trimming off fat as you go. Then
cut across the grain, in 1/8 inch thick strips. Put meat in bowl and add 1
teaspoon salt, corn starch, and 2 teaspoons soy sauce. Wash asparagus
carefully, break off tough ends, and cut diagonally into pieces about 1/4-inch
thick. (If you cat on a SHARP DIAGONAL, the pieces will be abut 1-1/2 to 2"
long.) Cut onions in half lengthwise, lay cut side down, and slice crosswise
into 1/4" slices. Smash garlic cloves with flat side of knife or cleaver and
remove skin. Heat a wide frying pan or wok over highest heat, add 1/4 cup
oil, it should bubble slightly from the heat. Add garlic and cook just until
pale brown. Remove and discard. Add meat, stir frequently, and cook until
almost browned. Remove to a bowl. Add 3 tablespoons more oil. Add onion.
Cook a minute or two stirring constantly. Make a little hollow on top of the
onion; add bean sauce. Cook until onion starts to get translucent. Add
asparagus and sprinkle over 1 teaspoon salt, sugar and 1 tablespoon soy sauce.
Cover and cook, taking the top off occasionally to stir well, just until
asparagus is tender-crisp. Then, put the meat on top. Cook, stirring, just
long enough to get the meat reheated. Serve at once.
* TIPS: This is usually served over white rice. I always add more garlic,
usually with the onion, and leaving it in. You can experiment with using
flavored oil in part. Also, try a different Asian sauce if you have it on
hand.
