Black Bean Beef and Asparagus

By The Canadian Living Test Kitchen

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Black Bean Beef and Asparagus
Photography by David Scott

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	786786 cal
pro	34 g34g pro
total fat	39 g39g total fat
sat. fat	13 g13g sat. fat
carb	75 g75g carb
fibre	8 g8g fibre
chol	155 mg155mg chol
sodium	613 mg613mg sodium
% RDI:	-
calcium	88 calcium
iron	3434 iron
vit A	1111 vit A
vit C	1717 vit C
folate	7070 folate

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

Ingredients

6 green onions 6 6green oniongreen onions
1 lb asparagus , trimmed1 1lb lbasparagus, trimmed
1 lb lean ground beef 1 1lb lblean ground beef or ground beef
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
3 cloves garlic , minced3 3cloves garlic, minced
2 tsp grated gingerroot 2 2tsp tspgrated gingerroot
1 red bird's-eye chili , (optional)1 1red bird's-eye chili, (optional)
2 tbsp black bean sauce 2 2tbsp tbspblack bean sauce
1/3 cup sodium-reduced chicken broth 1/3 1/3cup cupsodium-reduced chicken broth
2 tbsp dry sherry , (optional)2 2tbsp tbspdry sherry, (optional)
1 tbsp sodium-reduced soy sauce 1 1tbsp tbspsodium-reduced soy sauce
2 tsp granulated sugar 2 2tsp tspgranulated sugar
2 tsp cornstarch 2 2tsp tspcornstarch
12 oz noodles , cooked and rinsed12 12oz oznoodles or linguine, cooked and rinsed
1/2 1/2English cucumberEnglish cucumbers, cut into 2-inch sticks

Preparation

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.

Source : Canadian Living Magazine: May 2008