Recipe - Asparagus Beef Beijing

1 pound Beef, boneless
cut in thin strips
3 tablespoon Oriental Marinade
1 lg Garlic clove
minced
3 tablespoon Black Bean Sauce
1 tablespoon Cornstarch
5 tablespoon Vegetable oil
1 Onions
cut in thin wedges
One half pound Asparagus
11/2" lengths

Combine beef, marinade, garlic; let stand 15 minutes. Meanwhile combine
black bean sauce and One half cup water. Mix cornstarch and 2 tablespoons water
until smooth; set aside. Heat 2 tablespoons oil in wok or skillet over high
heat. Add One half the beef; stirry 1 to 2 minutes, or until browned. Remove
from wok. Repeate with remaining beef. Heat remaining tablespoon oil, add
onion and asparagus. Stirfry 1 minutes. Add black bean sauce mixture.
Reduce heat; cover and simmer 2 minutes or until vegetables are
tendercrisp. Add beef and cornstarch mixture. Cook and stir until sauce
boils and thickens.

Original recipe from Dynastic Classic Oriental Cookbook. Conversion by Rick
Weissgerber.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip