This dish is put together very quickly and it has great flavor!
Black bean sauce was a little hard to find. I ended up searching for a recipe on the Internet and made my own. I did order a black bean garlic sauce from Amazon, but it arrived broken and I didn’t want to wait to reorder it.
The flank steak cooks well and isn’t too tough if you cut it across the grain. It absorbs a nice amount of the flavor from the sauce.
The asparagus cooks well and is still somewhat crisp when serving. The recipe calls for it to be pushed to the side while the beef is cooking, but I removed it from the pan. This ensured it was still soft crisp.
I served the dish over rice.
It was a great, fast recipe which makes it perfect for a weeknight meal when you are tired from working all day!
ASPARAGUS BEEF
1 1/2 Pounds Flank Steak
4 Tablespoons Oil
1 1/2 Pounds Asparagus, Sliced On The Diagonal
1 Cup Water
4 Teaspoons Black Bean Sauce
1/2 Cup Water
1 1/3 Teaspoons Cornstarch
Slice beef thinly against the grain. Place oil in a wok or skillet over high heat, add asparagus. Toss continually for a few minutes. Lower the heat, add a little water, cover and cook for 3 minutes. Push asparagus to one side, moving the pan so the asparagus is not over direct heat. Add a little oil to the pan and raise the heat. Add beef and bean sauce. Cook briskly for 4 minutes. Then stir asparagus into meat. Cook another minutes. Mix the water and cornstarch.
Add to the pan, blend well. Serve hot.
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