Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------CATE VANICEK-----------------------------
1/2 lb Beef, sliced, marinated 4 Garlic cloves (1/2 teaspoon
1 lb Asparagus Each)
1/4 ts Baking soda, dissolved in 1 ts Rice wine
2 teaspoons water 2 ts Soy sauce
1 tb Chinese fermented black Peanut oil
Beans, minced with:

---------------------MARINADE FOR BEEF--------------------------
1 ts Cornstarch 1/2 ts Sugar
1 ts Soy sauce 1/4 ts MSG (optional)
1/2 ts Rice wine 1/2 ts Salt

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

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