Tested till perfect Black Bean Beef and Asparagus

Black Bean Beef and Asparagus

The savoury flavour of black bean sauce with the freshness of asparagus makes this an all-in-one addictive treat.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2008

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 6 6green oniongreen onions
  • 1 lb 1lbasparagus, trimmed
  • 1 lb 1lblean ground beef or ground beef
  • 2 tbsp 2tbspvegetable oil
  • 3 3cloves garlic, minced
  • 2 tsp 2tspgrated gingerroot
  • 1 1red bird's-eye chili, (optional)
  • 2 tbsp 2tbspblack bean sauce
  • 1/3 cup 1/3cupsodium-reduced chicken broth
  • 2 tbsp 2tbspdry sherry, (optional)
  • 1 tbsp 1tbspsodium-reduced soy sauce
  • 2 tsp 2tspgranulated sugar
  • 2 tsp 2tspcornstarch
  • 12 oz 12oznoodles or linguine, cooked and rinsed
  • 1/2 1/2English cucumberEnglish cucumbers, cut into 2-inch sticks
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Cut onions into white and green parts. Mince white parts. Cut 3 of the green parts into 2-inch (5 cm) lengths. Set aside.

In saucepan of boiling water, blanch asparagus until tender-crisp, 3 to 5 minutes; cut into 2-inch (5 cm) lengths. Place beef in colander; blanch in boiling water for 1 minute. Drain.

In wok or large skillet, heat oil over medium-high heat; stir-fry garlic, white parts of onions, ginger, chili (if using) and beef for 5 minutes or until fragrant and no liquid remains. Add black bean sauce; stir-fry for 1 minute.

Whisk broth, 1/2 cup (125 mL) water, sherry (if using), soy sauce, sugar and cornstarch; add to wok. Add asparagus and green parts of onions; cook, stirring, until thickened, glossy and asparagus is heated through. Toss with noodles. Garnish with cucumber.

Nutritional Information Per serving: about

cal 786 pro 34g total fat 39g sat. fat 13g
carb 75g fibre 8g chol 155mg sodium 613mg

% RDI:

calcium 8 iron 34 vit A 11 vit C 17
folate 70
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