Entree: China – Guangdong – 豆豉芦笋牛肉 ➤ Douchi Lusun Niurou (Beef with asparagus in fermented black bean sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Ingredients

- 1 lb (454 g) beef, thinly sliced against the grain (suggested example: flank steak; used for nutrition estimate)
- 1 lb (450 g) asparagus, trimmed and cut into 2-inch (5 cm) pieces
- 1 tbsp (18 g) fermented black beans (douchi), rinsed and coarsely chopped
- 2 tbsp (30 ml) light soy sauce, divided
- 1 tbsp (15 ml) Shaoxing wine (or dry sherry)
- 1 tsp (5 ml) oyster sauce
- 1 tbsp (15 ml) cornstarch, divided
- 1 tsp (4 g) granulated sugar
- 2 tbsp (30 ml) vegetable oil, divided (for stir-frying)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 scallions, cut into 1-inch (2.5 cm) pieces, about 2 oz (55 g) total edible weight
- 1/4 cup (60 ml) low-sodium chicken stock or water
- salt, to taste
- black pepper, to taste
- 1 tsp (5 ml) sesame oil, for finishing

Instructions

1. Prep and marinade: Place sliced beef in a bowl and toss with 1 tbsp (15 ml) light soy sauce, 1/2 tbsp (7.5 ml) cornstarch and 1 tbsp (15 ml) Shaoxing wine; marinate 15 minutes. In a small bowl mash the rinsed fermented black beans with the back of a spoon and combine with the remaining 1 tbsp (15 ml) light soy sauce, 1 tsp (5 ml) oyster sauce, 1/2 tbsp (7.5 ml) cornstarch, 1 tsp (4 g) sugar and 1/4 cup (60 ml) chicken stock; stir to dissolve cornstarch.
2. Heat wok/skillet: Use a 12-inch (30 cm) wok or large skillet and preheat over high heat until very hot (water droplets should sizzle and evaporate instantly).
3. Quick-cook asparagus: Add 1 tbsp (15 ml) vegetable oil to the hot wok, add asparagus and stir-fry 2–3 minutes until bright green and tender-crisp. Remove asparagus to a plate and reserve.
4. Toast black beans and aromatics: Add remaining 1 tbsp (15 ml) vegetable oil and return wok to high heat. Add chopped fermented black beans and fry 20–30 seconds until aromatic. Add minced ginger and garlic and stir 15–20 seconds until fragrant.
5. Stir-fry beef: Increase heat to high. Add marinated beef in a single layer (work in batches if necessary) and stir-fry 1–2 minutes until edges brown and beef is nearly cooked through. Return all beef to the wok if cooked in batches.
6. Build sauce and finish: Pour the prepared black-bean sauce into the wok, bring to a boil and stir 30–60 seconds until sauce thickens and coats the beef. Return asparagus to the wok and toss 30 seconds to combine and reheat, adjusting sauce thickness with a splash of stock if needed.
7. Final seasoning and serve: Stir in scallions for 10–15 seconds, then remove from heat. Season with salt, to taste and black pepper, to taste. Drizzle 1 tsp (5 ml) sesame oil, toss once, and serve immediately with steamed rice.