1 pound of Beef, boneless 3 tablespoons of Oriental Marinade 1 large Garlic clove 3 tablespoons of Black Bean Sauce 1 tablespoon of cornstarch 5 tablespoons of vegetable oil 1 Onions 1/2 pound of asparagus
Combine beef, marinade, garlic; let stand 15 minutes. Meanwhile combine black bean sauce and 1/2 cup water. Mix cornstarch and 2 tablespoons water until smooth; set aside. Heat 2 tablespoons oil in wok or skillet over high heat. Add 1/2 the beef; stir-fry 1 to 2 minutes, or until browned. Remove from wok. Repeat with remaining beef. Heat remaining tablespoon oil, add onion and asparagus. Stir-fry 1 minutes. Add black bean sauce mixture. Reduce heat; cover and simmer 2 minutes or until vegetables are tender-crisp. Add beef and cornstarch mixture. Cook and stir until sauce boils and thickens.
Original recipe from Dynastic Classic Oriental Cookbook. Conversion by Rick Weissgerber. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
