Beef and Asparagus in Black Bean Sauce

>> Friday, April 29, 2016

Beef and Asparagus in Black Bean Sauce

Ahh, this is tasty Chinese take out food that you can make at home faster than the delivery guy can send it. I have to admit, I didn't know what exactly made up "black bean sauce"; I was in the grocery store one day and thought, I have a couple cans of black beans at home, and I bet I could make this sauce pretty easily.

Nope. Black bean sauce is made from fermented soybeans, and I could probably learn how to ferment those beans into that thick and umami-rich sauce, but a jar of black bean sauce is about 3 bucks and I'm working on a fast and easy dinner here.

So whip this up in 20 minutes next time you're craving Chinese, and relax with a full, satisfied belly.

Beef and Asparagus in Black Bean Sauce


3 cups water
1 1/2 cups white rice
2 tsp oil
1 pound beef stew meat
1 pound fresh asparagus (or frozen bits if asparagus is out of season)
2/3 cup yellow onion, sliced
6 oz. sliced water chestnuts, drained
1/2 cup black bean sauce
2 tbsp cornstarch stirred into 1/2 cup cold water


Rinse the rice until the water runs clear. Place the 3 cups water and rice into a pot, bring to a boil, cover, reduce heat to medium-low, and simmer 20 minutes.

Cut the asparagus into 2-inch segments and steam for 5 minutes in the microwave. While it is steaming, heat the oil in a wok or high-sided frying pan, and saute the beef until browned. Add the asparagus, onion, and water chestnuts, and cook for 5 minutes. 

Whisk together the black bean sauce and cornstarch mixture, and pour over the beef mixture. Cook and stir until the sauce is thickened, 5-8 minutes. Serve over the rice.

Serves 4-6.


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