- Cut steak across grain into thin strips; coat with mixture of cornstarch and soy sauce. Let stand 5 minutes.
- Meanwhile, cut asparagus diagonally into 2-inch lengths, about 1/4 to 1/2 inch thick.
- Heat 2 Tbsp. vegetable oil in wok or large skillet over high heat. Add beef and stir-fry 1 minute; remove. Heat remaining 2 Tbsp. oil in same pan. Add asparagus; stir-fry 2 minutes. Add onion and stir-fry 1 minute.
- Sprinkle in 3 Tbsp. water; stir-fry 1 minute longer. Add beef, black bean sauce and sherry; cook and stir just until all pieces are evenly coated with sauce. Serve with rice.
Beef and Asparagus with Black Bean Sauce
Yield
Yield: 4 servings
kikkoman products used:
ingredients
3/4 pound boneless tender beef steak
2 teaspoons cornstarch
2 teaspoons Kikkoman Soy Sauce
1 pound fresh asparagus, trimmed
4 tablespoons vegetable oil, divided
1/2 onion, cut into 3/4-inch squares
1/3 cup Kikkoman Black Bean Sauce with Garlic
1 tablespoon dry sherry
Hot cooked rice
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
