1/2 pound flank steak 1 pound asparagus
2 1/2 tablespoons peanut oil 2 tablespoons fermented black beans
1/2 teaspoon sugar 1 tablespoon minced garlic
3/4 teaspoon dark soy sauce 3/4 teaspoon salt
1/2 teaspoon sesame oil 1/4 cup chicken stock
1 tablespoon dry sherry Dash of pepper
Preparation:
Slice the beef along the grain into long strips 1 1/2 inches across. Then slice these strips across the grain to make thin strips 1/8 of an inch wide, 1/2 inch thick an 1 1/2 inches long. Combine 1/2 tablespoon of the peanut oil and 1/4 teaspoon of the sugar with the soy sauce, sesame oil and sherry. Marinate the meat in this mixture and set aside.
Snap off the tough ends of the asparagus and cut the asparagus diagonally into 1/8 inch thick slices. Rinse the black beans well in cold water and crush them with the handle of a cleaver or with the back of a spoon. Add the garlic to the black beans.
Cooking:
Heat a wok or cast iron skillet over high heat until a drop of water immediately sizzles into steam. Maintain high heat throughout the cooking process. Add 1 tablespoon of the oil and 1/2 teaspoon of the salt. Spread the oil and salt around the pan. Just before the oil begins to smoke, add the beef and stir-fry for 1 minute or until the beef is almost done. Remove the beef from the pan to a warm dish.
Add the remaining oil and the remaining salt to the still-hot pan and heat for 30 seconds. Add the garlic and black beans. Stir for about 30 seconds or until the odor of the beans and garlic has become pungent. Add the asparagus and stir for 30 seconds to thoroughly coat it with the oil. Add the chicken stock, pepper and the remaining sugar. Cover the pan and cook for 3 minute or until the asparagus is almost done but still crisp and a bright emerald green.
Return the beef to the pan and stir well to blend. The meat should be just cooked, the asparagus tender but not limp, and the sauce scant.
