This is a family favorite we hope you will love too.
Mandarin Beef and Asparagus with Black Bean Sauce
11 oz. flank steak
2-3 Tablespoons vegetable oil
1-pound fresh asparagus, cut into bite size pieces and tough ends discarded
1 Cup chicken broth
2 Tablespoons fermented black beans *
1 Tablespoon minced garlic
2 tea. dark soy sauce *
2 tea. oyster sauce *
2 tea. Hoisin sauce *
2 Tablespoons sherry wine or more chicken broth
½ tea. Salt
1 tea. sugar
¼ tea. white pepper
1 Tablespoon Cornstarch
1/3 Cup water
1 teaspoon sesame oil *
Cut steak into about 3-inch x 2-inch x 1/8-inch strips. CUT ACROSS THE GRAIN. Add some oil to hot wok or large frying pan. Stir fry half the steak until done, remove steak from pan. Cook the other half of the steak.
In a separate saucepan cook asparagus in the chicken broth. Cook to a crisp texture.
In a small bowl combine the black beans, garlic, soy sauce, oyster sauce, hoisin sauce, sherry, salt, sugar, and pepper. When steak is done, add all steak back to the pan and then add the asparagus and the sauce.
Dissolve the cornstarch in the water. Add to the pan or wok. Stir fry until sauce thickens. Add sesame oil and stir. Serve over hot cooked rice.
You can also use fresh green beans in place of the asparagus. *Ingredients found in the Asian Food Section of supermarket
*To make Gluten Free check the labels of all the sauces and use Gluten Free Soy Sauce.
Dairy Keen - Jan M. Olpin