This quick and flavorful stir-fry pairs tender slices of beef with crisp-tender asparagus, all coated in a savory sauce made from fermented black beans and garlic. The beef is marinated with a touch of baking soda to ensure it stays incredibly soft and juicy, a classic Chinese cooking technique. The fermented black beans add a deep, umami-rich complexity that elevates the simple vegetables. It’s a perfect weeknight dinner that comes together in under thirty minutes, offering a balance of textures and bold, aromatic flavors. Serve over steamed rice for a complete, satisfying meal that brings authentic home-style taste to your table.
Chinese Asparagus With Black Bean Beef
Description
This quick and flavorful stir-fry pairs tender slices of beef with crisp-tender asparagus, all coated in a savory sauce made from fermented black beans and garlic. The beef is marinated with a touch of baking soda to ensure it stays incredibly soft and juicy, a classic Chinese cooking technique. The fermented black beans add a deep, umami-rich complexity that elevates the simple vegetables. It&# 226;ÂÂs a perfect weeknight dinner that comes together in under thirty minutes, offering a balance of textures and bold, aromatic flavors. Serve over steamed rice for a complete, satisfying meal that brings authentic home-style taste to your table.Ingredients
Directions
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Prepare the marinade by mixing cornstarch, sugar, soy sauce, MSG (optional), rice wine, and salt in a small bowl.
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Slice the partially frozen beef across the grain into thin strips for tenderness.
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Dissolve baking soda in a small amount of water and stir into the beef slices to help tenderize them.
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Add the marinade mixture and 1 teaspoon of peanut oil to the beef, tossing to coat evenly.
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Refrigerate the marinated beef for at least one hour, or up to overnight.
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Prepare the gravy mixture by combining cornstarch and water in a small bowl until smooth.
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Mince the garlic and rinse the fermented black beans thoroughly to reduce saltiness.
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Heat 1 tablespoon of peanut oil in a wok or large skillet over high heat.
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Add a pinch of salt to the oil, then add the asparagus spears and stir-fry for 1 minute.
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Add 1/4 cup of water to the pan, cover immediately, and steam the asparagus for 2 minutes until crisp-tender.
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Remove the asparagus from the pan and set aside on a serving platter.
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Wipe out the wok if necessary, then add 1 tablespoon of fresh peanut oil over high heat.
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Add the rinsed black beans and minced garlic, stir-frying for just a few seconds until fragrant.
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Add the marinated beef to the wok, spreading it out in a single layer.
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Stir-fry the beef quickly until it is just cooked through and no longer pink, being careful not to overcook.
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Pour in the rice wine and soy sauce, allowing them to sizzle and deglaze the pan.
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Return the cooked asparagus to the wok and toss with the beef and sauce.
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Stir the gravy mixture again to recombine, then pour it into the wok.
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Toss everything together rapidly until the sauce thickens and coats the ingredients evenly.
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Serve immediately while hot, ideally over steamed white rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 166.2kcal
- % Daily Value *
- Total Fat 8.8g14%
- Saturated Fat 3.4g17%
- Cholesterol 44.3mg15%
- Sodium 43.2mg2%
- Total Carbohydrate 4.8g2%
- Dietary Fiber 2.6g11%
- Sugars 2.3g
- Protein 17.3g35%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
