ASPARAGUS & BEEF WITH BLACK BEANS

      Title: ASPARAGUS & BEEF WITH BLACK BEANS
  Categories: Oriental
       Yield: 4 Servings
  
       1 tb Salted preserved black beans
       2    Garlic cloves; minced
       2 sl Ginger (quarter-sized)
            - minced
     1/2 lb Flank steak
       1 sm Onion; sliced
       1 lb Asparagus; cut into 1/2-in
            -  thick diagonal pieces
       3 tb Peanut oil
     1/2 ts Salt
       1 tb Dark soy sauce
     1/2 c  Chicken stock
       2 ts Cornstarch; mixed with
       1 tb Water
     1/2 ts Sugar
     1/2 tb Oyster sauce
       1 ds Sesame oil
            Hot steamed rice
 
 MMMMM-----------------------BEEF MARINADE----------------------------
     1/2 ts Sugar
       1 tb Rice wine or dry sherry
     1/2 tb Soy sauce
       1 ts Cornstarch
     1/2 ts Sesame oil
  
   COVER THE BLACK BEANS with warm water for 5 minutes. Drain. Rinse
   thoroughly to remove salt. Put into a bowl with the garlic and
   ginger; mash into a paste and set aside. Slice the beef against the
   grain into 1/4-inch thick slices; toss with the beef marinade. Set
   aside for 10 minutes. Preheat a wok until hot. Add 2 tablespoons of
   the oil. Over high heat, add beef and stir-fry for a minute or until
   seared; remove and set aside. While wok is hot, add remaining oil,
   salt and reserved black-bean paste; stir-fry until fragrant, a few
   seconds. Toss in the onions, stir-fry for 10 seconds, then add the
   asparagus in 2-or-3 batches, seconds apart, making certain the wok is
   hot before adding the next batch. Toss and stir until asparagus are
   coated with the oil. Sprinkle with soy sauce, toss together, then
   pour in the stock and bring to a boil. If the asparagus needs more
   cooking, cover for a minute. Meanwhile, stir the cornstarch, water,
   sugar and oyster sauce into a smooth paste. When the asparagus is
   tender but still crisp, add the cornstarch liquid into the center of
   the wok. Immediately stir until thickened, about 10 seconds. Return
   the beef, add a desh of sesame oil; toss to mix. Serve hot over rice.
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