---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Beef
       Yield: 4 servings
     1/2 lb Beef, sliced, marinated
       1 lb Asparagus
     1/4 ts Baking soda, dissolved in
            2 teaspoons water
       1 tb Chinese fermented black
            Beans, minced with:
       4    Garlic cloves
       1 ts Rice wine
       2 ts Soy sauce
            Peanut oil
 ---------------------MARINADE FOR BEEF---------------------
       1 ts Cornstarch
       1 ts Soy sauce
     1/2 ts Rice wine
     1/2 ts Sugar
     1/4 ts MSG (optional)
     1/2 ts Salt
 -----------------------GRAVY MIXTURE-----------------------
       1 ts Cornstarch
     1/3 c  Water
   Cut the beef when it is partially frozen, and cut it
   across the grain into thin slices.
   Stir baking soda solution into the beef (to help
   tenderize it).  Stir in the marinade.  Then stir in 1
   tsp peanut oil and marinate the beef for one hour or
   more in the refrigerator.
   Heat 1 tablespoon peanut oil over high heat, add 1/2
   teaspoon salt.  Stir in asparagus.  Add 1/4 cup water.
   Cover pan for 2 minutes, and do not lift lid.  When
   done, remove to a platter.
   Over high heat, add 1 tablespoon of oil.  Stir-fry the
   RINSED black beans and garlic mixture.  Stir for a few
   seconds.  Add the beef.  Stir-fry quickly until
   barely.  Do not overcook or the beef will become
   tough. Sizzle in 1 tablespoon of rice wine and 2
   teaspoons of soy sauce.  Stir in asparagus.
   Add gravy mixture.  Stir until thickened.  Serve hot.
   SOURCE: Stella Chan’s Secrets in the Art of Chinese
   Posted by Cate Vanicek