Ingredients (Yield: 4 servings)
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
- 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.
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