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| What You Need: |
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1 pound beef steak (flank preferred)
1 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon sherry wine
¼ teaspoon salt
½ teaspoon sugar
¼ teaspoon chicken bouillon concentrate
1 tablespoon water
2 tablespoons salted black beans
1 clove garlic, minced.
2 tablespoons minced ginger root
1 tablespoon soy sauce
1 tablespoon oil
1 pound, or more, asparagus
¼ teaspoon salt
1 tablespoon water
2 tablespoon cornstarch
½ teaspoon chicken bouillon concentrate
½ cup water
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| How To Cook: |
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1. Cut the meat into lengthwise strips (with grain) about 1½ inch wide. Cut crosswise (across the grain) into very thin 1/8 inch slices.
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2. Mix the steak, 1 tablespoon soy sauce, 1 tablespoon cornstarch, wine, ¼ teaspoon salt, sugar, ¼ teaspoon chicken bouillon concentrate, and 1 tablespoon water in a covered casserole. Let marinate for 15 minutes, stirring several times.
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3. Meanwhile, wash the black beans thoroughly. Put them in a small bowl and mash them. Mash in and mix thoroughly with the beans, the garlic, ginger root, and soy sauce. Set aside.
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4. Prepare the asparagus by washing it thoroughly. Snap off the tough woody ends and discard them. Lay the asparagus with all the tip ends even. Cut the asparagus into 1-inch diagonal slices. Separate the tip ends from the rest of the asparagus.
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5. When ready to cook, stir the black bean mixture and the oil into the meat mixture. Cook, covered, stirring frequently, until the pink is just barely gone from the meat. Set the meat aside.
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6. Put all the asparagus, except the tender tips, in a covered casserole. Add the salt and water. Stir well. Cook, covered, for 3 minutes or until the asparagus has turned a very bright green, stirring occasionally. (This should take about 3 minutes.)
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7. Add the tender tips and continue cooking, covered, for 2 minutes. Mix the remaining cornstarch, chicken bouillon concentrate and water.
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8. Add to the asparagus and cook, covered, in the microwave oven for 2 more minutes. Stir in the meat mixture and cook just long enough to reheat the meat. Serve with cooked rice.
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TIP:
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If using two packages of frozen, cut asparagus spears in place of the fresh asparagus, reduce the ½ cup of water in the last step to just enough water to dissolve the cornstarch and chicken bouillon concentrate, as a considerable amount of water will cook out of the asparagus as it thaws. Cooking time will remain about the same, with no need to defrost the vegetable first. Since it is not possible to separate the tips from the stalks, just use a total cooking time of about 5 minutes before adding the sauce ingredients.
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