- 1 lb flank steak salt
- 1 tsp cornstarch soy sauce
- 2 lb fresh asparagus with tight tips
- 2 med onions
- 2 clv garlic salad oil
- 3 Tbsp. canned bean sauce
- 1/2 tsp sugar
- Cut steak lengthwise in 2-1/2-inch strips, trimming off fat as you go.
- Then cut across the grain, in 1/8-inch thick strips. Put meat in bowl and add in 1 tsp. salt, cornstarch, and 2 tsp. soy sauce. Wash asparagus carefully, break off tough ends, and cut diagonally into pcs about 1/4-inch thick. (If you cat on a SHARP DIAGONAL, the pcs will be abut 1-1/2 to 2" long.) Cut onions in half lengthwise, lay cut side down, and slice crosswise into 1/4" slices. Smash garlic cloves with flat side of knife or possibly cleaver and remove skin. Heat a wide frying pan or possibly wok over highest heat, add in 1/4 c. oil, it should bubble slightly from the heat.
- Add in garlic and cook just till pale brown. Remove and throw away. Add in meat, stir frequently, and cook till almost browned. Remove to a bowl. Add in 3 Tbsp. more oil. Add in onion. Cook a minute or possibly two stirring constantly.
- Make a little hollow on top of the onion; add in bean sauce. Cook till onion starts to get translucent/soft. Add in asparagus and sprinkle over 1 tsp. salt, sugar and 1 Tbsp. soy sauce. Cover and cook, taking the top off occasionally to stir well, just till asparagus is tender-crisp. Then, put the meat on top. Cook, stirring,just long sufficient to get the meat reheated.
- Serve at once.
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