Asparagus beef

-----sharron solomon jnxv02b-----
   1      pound         flank steak
                        salt
   1      teaspoon      cornstarch
                        soy sauce
   2      pounds        fresh asparagus with tight
                        tips
   2      medium        onions
   2      cloves        garlic
                        salad oil
   3      tablespoons   canned bean sauce
     1/2  teaspoon      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 att 1
teaspoon salt, cornstarch, and 2 teaspoons soy sauce. Wash asparagus
carefully, break off tough ends, and cut diagonally into pieces about 1/4-inch
thick.  (If you cat on a SHARP DIAGONAL, the pieces 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 cleaver and
remove sking. Heat a wide frying pan or wok over highest heat, add 1/4 cup
oil, it should bubble slightly from the heat. Add garlic and cook just until
pale brown. Remove and discard. Add meat, stir frequently, and cook until
almost browned. Remove to a bowl. Add 3 tablespoons more oil.  Add onion.
Cook a minute or two stirring constantly.  Make a little hollow on top of the
onion; add bean sauce. Cook until onion starts to get translucent. Add
asparagus and sprinkle over 1 teaspoon salt, sugar and 1 tablespoon soy sauce.
Cover and cook, taking the top off occasionally to stir well, just until
asparagus is tender-crisp. Then, put the meat on top. Cook, stirring,just long
enough to get the meat reheated. Seve at once. *TIPS: This is usually served
over white rice. I always add more grlic, usually with the onion, and leaving
it in. You can experiment with using flavored oil in part. Also, try a
different Asian sauce if you have it on hand.  Sharron MM Format Norma Wrenn
NPXR56B Comments:  Easy and Tried and True