CHINESE BEEF AND ASPARAGUS WITH BLACK BEAN SAUCE
The second of my three favorite Chinese recipes, adapted from The Frugal Gourmet. Since I don't like CRISP asparagus that tastes like grass to me, I make below the suggestion that you steam the asparagus briefly. I serve this over rice but it'd be good over noodles too.
Provided by BarbryT
Categories Vegetable
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Prepare the asparagus by washing, breaking the stem at the "natural" break point and slice diagonally into 1/2 to 1 inch pieces.
- (OPTIONAL: Steam the asparagus pieces for 3-4 minutes.) Put aside.
- Combine the marinade ingredients in a small bowl (soy sauce, ginger, sherry and cornstarch) then add the sliced meat. Mix well and let sit for about 15 minutes, stirring occasionally if you wish.
- Head a wok or large frying pan, add the oil. When it is is just beginning to smoke, add the meat, laying each piece on one side in the pan, Do not turn but cook over high heat for a moment, until the one side begins to brown. Toss-stir the meat for a moment and remove from the pan, allowing the oil to drain back into the pan. You may want to do this in two batches to keep the meat sizzling.
- Heat the pan to hot again and add the garlic. Stir-fry for a minute then add the rinsed, chopped black beans and stirfry another bit. Add the asparagus, toss with the vegetables then add the other T of soy sauce and the pinches of sugar and salt. Stirfy until the asparagus is done to your liking (probably about 5 minutes if you didn't steam it first; less if you did).
- Add the meat and its drippings and the chicken broth. Stir to make a sauce, then serve.
QUICK & EASY BEEF IN BLACK BEAN SAUCE
I have worked with a lot of asians and one friend of mine gave me a taste of her lunch dish and I had to have this recipe. You won't believe how easy and authentic it tastes.
Provided by Susie T
Categories Steak
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Using a very sharp knife slice beef very thinly diagonally to make little mini fillets.
- It doesn't matter if it is cut roughly as long as it is thin so that the beef turns out tender.
- Prepare all vegetables as stated in ingredients list or you can choose to cut them however you would like them presented.
- Have all ingredients handy beside cooktop.
- Blend cornflour into beef stock making sure there are no lumps.
- Set aside.
- Heat oil in wok or large fry pan on high heat.
- (Tip: heat the pan first before adding oil; this prevents oil from burning).
- Brown beef in batches.
- Put aside.
- Clean out wok with paper towel and add vegetables all at once.
- Stir fry vegetable until just tender but not overcooked.
- Remove from pan.
- Add your black bean sauce, sugar, fish oil and beef stock into pan and stir quickly to make a sauce.
- Sauce will thicken.
- Sometimes depending on how much liquid there is you may need to add more liquid if it is too thick or add more blended cornflour if it is too thin.
- It depends on your taste.
- Add beef and vegetables and stir-fry for a further minute if you like your vegetables crunchy or simmer on low for five minutes if you like them softer.
BLACK PEPPER BEEF AND ASPARAGUS STIR FRY
Low fat and tasty beef with vegetables on the table in less than an hour. An unusual ingredient in the quick marinade - diet Coke - helps to tenderize the peppery beef.
Provided by SusieQusie
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Mix the Diet Coke, black pepper and onions. Add the beef strips and marinate for 30 minutes.
- Heat a heavy skillet or wok over high heat. Add the olive oil and vegetables. Stir fry for 2 minutes.
- Add beef and marinade and fry for 2 minutes. Add soy sauce if using.
- Serve immediately over rice or noodles, your choice.
Nutrition Facts : Calories 228.8, Fat 12.5, SaturatedFat 3, Cholesterol 50.2, Sodium 71.9, Carbohydrate 9.9, Fiber 3.7, Sugar 2.2, Protein 21.2
ASPARAGUS & BLACK BEAN SAUCE STIR FRY
Make and share this Asparagus & Black Bean Sauce Stir Fry recipe from Food.com.
Provided by Debbwl
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In small bowl mix wine (water) and cornstarch until smooth, set aside. In another bowl mix black bean sauce, garlic and ginger.
- Heat oil in a large pan over medium heat. Add black bean sauce, cook stirring constantly about 1 minute. Add broth and soy sauce stirring about 1 minute.
- Increase heat to medium high. Add asparagus and green onions, cook about 4 minutes till crisp-tender. If needed add additional broth to prevent sticking.
- Remove asparagus. Reduce heat to medium. Add wine, cornstarch mixture stirring until thickens, about 1 to 2 minutes. Pour sauce over asparagus and sprinkle with cashews.
Nutrition Facts : Calories 105.8, Fat 4.8, SaturatedFat 0.8, Sodium 543.1, Carbohydrate 11.8, Fiber 3.9, Sugar 2.9, Protein 5.7
SIZZLING BEEF WITH SPRING ONIONS & BLACK BEAN SAUCE
This works best with rice that has been prepared earlier, then completely chilled in the fridge. From Jamie Oliver's Ministry Of Food.
Provided by Sara 76
Categories Steak
Time 20m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- TO PREPARE YOUR STIR-FRY:.
- Bring a pan of salted water to the boil, add the rice and cook according to the packet instructions.
- Drain the rice in a sieve, run it under a cold tap to cool, then allow to dry out in the fridge.
- Trim any excess fat from your steak and slice the meat into finger sized strips.
- Peel and finely slice the ginger and garlic.
- Finely slice the chili.
- Cut the ends off your spring onions and finely slice.
- Pick the coriander leaves and put to one side, and finely chop the coriander stalks.
- Get yourself a big bowl and put in the ginger, garlic, chilli, spring onions, coriander stalks and steak strips.
- Add the sesame oil and mix everything together.
- TO COOK YOUR STIR-FRY:.
- Preheat a wok or large frying pan on a high heat and once it's very, very hot add a good splash of groundnut oil and swirl it around.
- Add all your chopped ingredients from the bowl.
- Give the pan a really good shake to mix everything around quickly.
- Stir-fry for 2 minutes, taking care to keep everything moving so it doesn't burn.
- Add the blackbean sauce, and stir in 1 tablespoon of soy sauce and the juice of half a lime.
- Keep tossing.
- Taste and season with black pepper and a little more soy sauce, if required.
- Remove the pan from the heat, transfer everything to a bowl and cover with tin foil.
- Give the pan a quick wipe with a ball of kitchen paper and put back on the heat.
- Add some groundnut oil and swirwl it around.
- Crack in your egg and add a tb soy sauce - the egg will cook very quickly so keep sstirring.
- Once it's scrambled, stir in your chilled rice, scraping the sides and the bottom of the pan as you go.
- Keep mixing for a few minutes until the rice is steaming hot, then taste and season with a little soy sauce if required.
- TO SERVE YOUR STIR-FRY:.
- Divide the rice between two bowls or plates.
- Spoon over the meat and black bean sauce and sprinkle over with coriander leaves.
- Serve with wedges of lime.2.
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BEEF ASPARAGUS STIR FRY - THE WOKS OF LIFE
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- In a small bowl, combine the sliced beef with 1 teaspoon oil, 1 teaspoon light soy sauce, and 1 teaspoon cornstarch. Wash your asparagus, and cut about an inch off the bottom ends, depending on how tender they are. You can also use a vegetable peeler to peel the bottom of each stalk. Slice into 2-inch pieces on an angle.
- Next combine the salt, sugar, the rest of the light soy sauce (4 teaspoons), dark soy sauce, sesame oil, and stock or water into a bowl. Mix well and set aside. Have your wine measured out, garlic ready, and the cornstarch slurry mixed up before you begin cooking, because this is all going to happen very fast!
- Heat your wok until smoking. Add a couple tablespoons of oil and swirl it around to coat your wok. Quickly spread the beef slices around the wok in an even layer. Let it sear for 15-30 seconds without stirring. Then give it a quick stir to sear the other side. The meat should be browned and no sticking should happen if you got the wok hot enough! Take the meat out of the pan and set aside.
- Keep the wok on high heat and add another tablespoon of oil into the wok. Stir in your garlic and asparagus. Stir for about 10 seconds and add the shaoxing wine around the rim of the wok. Cover, leaving the heat on high. Let it cook for 20 to 30 seconds. Remove the cover and add the sauce mixture and white pepper. Add the beef back to the pan and stir. Let the liquid bubble up. Stir up your cornstarch slurry to make sure the starch is dissolved and pour in about half of it. Stir for a few seconds. If the sauce is still thin, add more slurry. If it’s too thick, add a little water or stock. Plate and serve immediately!
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