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See below ingredients and instructions of the recipe
1 lb Beef, boneless
- cut in thin strips
3 tb Oriental Marinade
1 lg Garlic clove
- minced
3 tb Black Bean Sauce
1 tb Cornstarch
5 tb Vegetable oil
1 Onions
- cut in thin wedges
1/2 lb Asparagus
- 1-1/2" lengths
Combine beef, marinade, garlic; let stand 15 minutes. Meanwhile
combine black bean sauce and 1/2 cup water. Mix cornstarch and 2
tablespoons water until smooth; set aside. Heat 2 tablespoons oil in
wok or skillet over high heat. Add 1/2 the beef; stir-ry 1 to 2
minutes, or until browned. Remove from wok. Repeate with remaining
beef. Heat remaining tablespoon oil, add onion and asparagus.
Stir-fry 1 minutes. Add black bean sauce mixture. Reduce heat; cover
and simmer 2 minutes or until vegetables are tender-crisp. Add beef
and cornstarch mixture. Cook and stir until sauce boils and thickens.
Original recipe from Dynastic Classic Oriental Cookbook. Conversion
by Rick Weissgerber.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
English celebrity chef also known as The Naked Chef. BBC food television shows.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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