INGREDIENTS

5oog sirloin, cut into thin strips
2 tbsp soy sauce
2 tbsp cornstarch
1 tbsp grated ginger
1 tsp chili oil
2 tbsp +3 tbsp canola oil
2 cloves garlic, finely minced
2 green or red bell pepper, cut into thin strips
1 bunch asparagus, trimmed and cut into 1″ lengths
¼ cup black bean sauce
¼ cup cashew nuts

DIRECTIONS

1. Combine the beef strips with soy sauce, cornstarch, grated ginger, and chili oil. Mix well so that the beef strips are evenly coated. Marinate it for 20 minutes.
2. In a wok or non-stick skillet, heat the canola oil.
3. Saute the garlic for a few seconds just until it browns on the edges, then add the bell pepper and asparagus.
4. Stir fry for a minute, or until the asparagus is tender and bright green.
5. Remove from the pan using a slotted spoon and set aside.
6. Add the beef to the pan, and stir fry for 2 minutes or until browned.
7. Put back the vegetables and add the black bean sauce.
8. Cook for another minute or two, or until the sauce is warmed through.
9. If the sauce looks too thick, you can thin it out with water, adding 1 tbsp at a time until the dish looks saucy enough for your liking
10. Sprinkle with cashew and give it a quick stir.
11. Serve immediately over steaming hot rice...perfect!