3/4 pound flank steak
1 tablespoon black bean sauce
2 tablespoons soy sauce (divided use)
1 clove garlic, crushed
1 1/2 teaspoon oil (divided use)
2 pounds asparagus stalks
3/4 cup stock
salt
corn starch
Another recipe from the Chinese Cooking class Ma'am took back in 1975. One of my all time
favorites in spring time when asparagus is at its best! Try to get the smallest skinniest stalks of
asparagus that you can. Flank steak can be tough and since this is a quick cook no marinade recipe,
Ma'am suggests pounding the steak before cutting to tenderize it a bit.
Cut beef into strips, season with 1 tablespoon soy sauce. Wash the asparagus and cut diagonally
into 1 1/2 inch lengths. Mix garlic into the black bean sauce and crush with remaining soy sauce
and oil to make a sauce.
Heat wok and add 1 teaspoon oil. Sautee asparagus for 1 minute, add beef and sautee until
brown, about 2 minutes. Add the sauce mixture and bring to a boil. Add stock and thicken with
cornstarch (approximately 1 teaspoon).