Time 25m Yield 4-5 serving(s) Number Of Ingredients 12 Steps:
Prepare the asparagus by washing, breaking the stem at the “natural” break point and slice diagonally into 1/2 to 1 inch pieces. (OPTIONAL: Steam the asparagus pieces for 3-4 minutes.) Put aside. Combine the marinade ingredients in a small bowl (soy sauce, ginger, sherry and cornstarch) then add the sliced meat. Mix well and let sit for about 15 minutes, stirring occasionally if you wish. Head a wok or large frying pan, add the oil. When it is is just beginning to smoke, add the meat, laying each piece on one side in the pan, Do not turn but cook over high heat for a moment, until the one side begins to brown. Toss-stir the meat for a moment and remove from the pan, allowing the oil to drain back into the pan. You may want to do this in two batches to keep the meat sizzling. Heat the pan to hot again and add the garlic. Stir-fry for a minute then add the rinsed, chopped black beans and stirfry another bit. Add the asparagus, toss with the vegetables then add the other T of soy sauce and the pinches of sugar and salt. Stirfy until the asparagus is done to your liking (probably about 5 minutes if you didn’t steam it first; less if you did). Add the meat and its drippings and the chicken broth. Stir to make a sauce, then serve.
Time 20m Yield 1 stir fry, 4-6 serving(s) Number Of Ingredients 14 Steps:
Cut asparagus on a diagonal into 2" pieces. Cut steak lengthwise into 3" wide strips and cut strips crosswise into 1/4" slices. In a bowl, toss steak with soy sauce, sherry and cornstarch. Rinse black beans to remove excess salt. In a small bowl, mash black beans with garlic and 2 teaspoons oil. In a wok, heat remaining oil over medium heat. Add asparagus and stir fry until tender but still crisp, about 3 minutes. With a slotted spoon, remove to a plate. Return wok to high heat until smoking. Add ginger, scallions, and black bean mixture. Stir fry until aromatic, about 30 seconds. Add beef and cook until browned around the edges but still pink inside, 2-3 minutes. Add stock, oyster sauce, sugar, and asparagus. Stir fry over high heat until sauce is hot and blended, about 1 minute. Remove from heat. Sprinkle with sesame oil and serve.
Time 20m Yield 4 Number Of Ingredients 7 Steps:
Bring a large pot of water to a boil. Add asparagus and blanch until the asparagus turns a vibrant green, about 1 minute. Transfer asparagus to an ice bath to stop the cooking process. Remove asparagus from the ice bath, drain, and set aside. Heat olive oil in a large skillet over medium heat. Add garlic and cook, stirring constantly, just until it becomes fragrant, about 30 seconds. Season with pepper flakes, add asparagus, and quickly toss in the seasoned oil. Heat until asparagus is just crisp-tender, not overly soft, 1 to 2 minutes. Stir in olives and season with salt and pepper. Serve with lemon wedges.
Time 30m Yield 4 servings. Number Of Ingredients 14 Steps:
In a small bowl, mix teriyaki marinade, water, cornstarch and pepper until smooth. , In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 6-8 minutes. Remove from pan., Stir-fry onion, green pepper, red pepper and asparagus in remaining 1 tablespoon oil until vegetables are crisp-tender 4-5 minutes. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice and if desired, soy sauce and top sesame seeds.
Time 1h15m Yield 2 serving(s) Number Of Ingredients 10 Steps:
Marinate beef in orange juice and soy sauce for 1 hour. Heat oil in large skillet. Add chili sauce, onions, garlic and ginger. Stir fry for 1 minute. Add beef and marinade. Stir fry for 2-3 minutes or until nearly cooked through. Remove beef to plate. Add asparagus. (Add more oil if needed.) Stir fry until cooked but still slightly crunchy, about 4 minutes. Remove to plate. Add mushrooms. Stir fry about 4 minutes. Reduce heat to low. Return all ingredients to skillet and heat through for about 1 minute.
Time 30m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Freeze the steak until partially firm. Slice the beef into thin strips. Combine the cornstarch, water, salt and pepper in a large mixing bowl and mix well. Add the beef and toss to coat. Mix the broth, soy sauce and ketchup in a small bowl and set aside. Heat wok or skillet over high heat until hot. Add 1Tablespoon of the oil and the garlic. Stir fry for 20 seconds. Add half the beef mixture and stir fry until beef is brown. Then remove with slotted spoon and stir fry the rest of the beef. Remove as before, then add the rest of the oil. Stir fry the asparagus for two minutes, then add the pepper and onion for 2 more minutes. Return the beef to the wok and stir in the broth mixture. Cook until bubbly, stirring constantly. Cook covered one minute longer.
Time 20m Yield 4 serving(s) Number Of Ingredients 11 Steps:
In small bowl mix wine (water) and cornstarch until smooth, set aside. In another bowl mix black bean sauce, garlic and ginger. Heat oil in a large pan over medium heat. Add black bean sauce, cook stirring constantly about 1 minute. Add broth and soy sauce stirring about 1 minute. Increase heat to medium high. Add asparagus and green onions, cook about 4 minutes till crisp-tender. If needed add additional broth to prevent sticking. Remove asparagus. Reduce heat to medium. Add wine, cornstarch mixture stirring until thickens, about 1 to 2 minutes. Pour sauce over asparagus and sprinkle with cashews.
Time 30m Number Of Ingredients 14 Steps:
Remove the thick layer of fat running down the side of the steaks and discard. Slice the steak into 1cm-thick, long strips and toss with the cornflour and some seasoning. Heat the oil in a large frying pan or wok over a high heat then add the steak, frying for 3-5 mins or until golden brown on the outside. Remove with a slotted spoon and transfer to a plate. Add the onion and peppers to the pan and fry for 6-7 mins or until beginning to soften. Stir through the garlic, ginger and chilli and cook for a further min. Return the beef to the pan and stir through the black bean sauce, rice wine vinegar, sugar and 2 tbsp water to loosen a little. Bring to a simmer and then remove from the heat. Serve the stir-fry in deep bowls with mounds of sticky rice and top with coriander, if you like.
Time 40m Yield 4 servings. Number Of Ingredients 12 Steps:
In a large resealable plastic bag, combine 2 tablespoons soy sauce, sherry and ginger; add beef. Seal bag and turn to coat; refrigerate 30 minutes., In a small bowl, combine cornstarch, broth, hoisin sauce, sugar and remaining soy sauce until smooth; set aside., In a large skillet or wok, stir-fry beef in 1 tablespoon oil until no longer pink. Remove and set aside. Stir-fry asparagus in remaining oil until crisp-tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir 2 minutes or until thickened. Return beef to the pan; heat through. Serve with rice.
Yield Serves 6 as a first course Number Of Ingredients 16 Steps:
Make the pastry rectangles: Roll out the pastry 1/8 inch thick on a lightly floured surface, cut out six 5- by 2-inch rectangles, and transfer them to a dampened baking sheet. Brush the tops of the rectangles with some of the egg wash, being careful not to let the egg wash drip down the sides, score them in a crosshatch pattern with the back of a paring knife, and brush them again with some to the remaining egg wash. Bake the rectangles in the upper third of a preheated 400°F. oven for 12 to 15 minutes, or until they are puffed and golden, transfer them with a spatula to racks, and let them cool. The pastry rectangles may be made 1 day in advance, kept in an airtight container at room temperature, and reheated. Halve the rectangles horizontally with a serrated knife and with a fork pull out carefully any uncooked dough. Make the sauce: In a small bowl dissolve the cornstarch in the water and stir in the broth, the soy sauce, the Scotch, and the sugar. In a heavy saucepan heat the oil over moderately high heat until it is hot but not smoking and in it stir-fry the beans, the zest, the gingerroot, and the garlic for 1 minute, or until the mixture is very fragrant. Stir the broth mixture and add it to the bean mixture. Bring the sauce to a boil, stirring, simmer it for 2 minutes, and keep it warm. The sauce may be made 1 day in advance, kept covered and chilled, and reheated. In a large deep skillet of boiling salted water cook the asparagus for 3 to 5 minutes, or until the stalks are just tender but not limp, and drain it well. Arrange the bottom half of each pastry rectangle on a plate and divide the asparagus among the pastries. Spoon the sauce over the asparagus and around the pastries on each plate and top the asparagus with the top halves of the pastries.
Yield Makes 4 servings Number Of Ingredients 7 Steps:
Place beef and curry paste in medium bowl. Stir to coat beef thoroughly. (Can be made 8 hours ahead. Cover; chill.) Heat 2 tablespoons oil in large skillet over high heat. Add asparagus and sauté until crisp-tender and beginning to char slightly, about 3 minutes. Using slotted spoon, transfer asparagus to bowl. Add remaining 2 tablespoons oil to skillet. Add curry-coated beef in single layer. Cook over high heat without stirring until bottom of beef begins to char slightly, about 2 minutes. Add coconut milk and cook, stirring often, until sauce is bubbling and slightly reduced, about 2 minutes. Add asparagus and heat through. Stir in basil. Squeeze lime wedges over mixture and serve.
Time 30m Yield 6 servings. Number Of Ingredients 16 Steps:
Slice beef into thin 3-in. strips. In a large resealable plastic bag, combine the cornstarch, 2 tablespoons water, salt, pepper and hot pepper sauce; add the beef. Seal bag and turn to coat. , In a large skillet or wok, stir-fry half of the beef in 1 tablespoon oil until no longer pink; remove from the skillet and keep warm. Repeat with remaining beef and 1 tablespoon oil. , Stir-fry the asparagus and cauliflower in remaining oil for 4 minutes. Add red pepper and onion; stir-fry for 2 minutes. Return beef to skillet. , In a small bowl, combine the bouillon, soy sauce, ketchup, vinegar and remaining water; add to the skillet. Cook and stir for 2 minutes or until heated through. Serve with rice.
Time 40m Yield 8 Number Of Ingredients 11 Steps:
Heat a 3-quart saucepan over medium-high heat. Saute onion in vegetable oil until tender, about 5 minutes. Remove from heat. Stir in broth, carrots, parsley, oregano, red pepper flakes, and garlic powder. Bring to a boil over high heat. Reduce heat, cover, and simmer until carrots are fork-tender, about 10 minutes. Meanwhile, mash 1 1/2 to 2 cups of beans in a small bowl. Stir whole and mashed beans into the broth. Add corn. Cook until heated through, 5 to 7 minutes. Serve soup over rice.
Time 30m Yield 4 servings. Number Of Ingredients 12 Steps:
Toss beef with salt and pepper. In a large skillet, heat oil over medium-high heat; saute beef 2 minutes. Add garlic and green onion; cook and stir until beef is browned, 2-3 minutes. Remove from pan., In same skillet, heat butter over medium-high heat; saute asparagus and mushrooms until asparagus is crisp-tender. Add beef, soy sauce and lemon juice; heat through, tossing to combine. Serve with rice.
Time 15m Yield 4 to 6 servings Number Of Ingredients 7 Steps:
Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths In a wok or cast-iron skillet, heat the oil until nearly smoking. Add the asparagus, season generously with salt and pepper and stir well, making sure the asparagus is coated and glistening with oil. Continue to stir-fry over high heat for about 1 minute, until the asparagus looks bright green and barely cooked. Add the garlic, ginger and chile and stir-fry for 30 seconds more. Transfer to a serving platter and scatter leaves on top. Serve immediately.
Time 30m Yield 4 Number Of Ingredients 11 Steps:
Whisk egg, cumin, chili powder, and chile-garlic sauce together in a bowl. Mash black beans in a separate bowl until they reach a paste-like consistency. Stir jalapeno pepper, corn, and garlic through the black bean paste. Mix the egg mixture into the black bean mixture. Scatter the bread crumbs over the black bean mixture; mix with your hands to evenly incorporate. Form the resulting mixture into 4 patties. Pour flour into the bottom of a shallow dish; coat the patties in the flour to help them hold shape. Heat vegetable oil in a skillet over medium heat. Cook the patties in hot oil until cooked through, about 5 minutes per side.
More about “spicy black bean beef with asparagus recipes”
Yield Makes about 1 1/4 cups Number Of Ingredients 10 Steps:
In a skillet heat the oil over moderately high heat and in it stir-fry the garlic, the gingerroot, and the red bell pepper until the pepper is softened. Add the beans and stir-fry the mixture for 2 minutes. Add the Sherry and boil the mixture for 1 minute. Stir in the soy sauce, the sugar, and the broth and simmer the mixture, stirring occasionally, for 10 minutes. In a small bowl dissolve the cornstarch in 2 teaspoons cold water, whisk it into the mixture, and simmer the sauce until it is thickened slightly. Add black pepper to taste and serve the sauce over asparagus.
