Asparagus And Beef With Black Beans

 
     
 
 
      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

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.