From: Closet Cooking
Serves: 6-8
Difficulty: Easy
People In The Kitchen: unknown
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Ingredients:

1lb flank steak or sirloin steak, tenderized
3 tablespoons soy sauce
3 tablespoons shao xing Chinese cooking wine (or cooking sherry)
2 tablespoons garlic (chopped)
2 tablespoons ginger (chopped)
1 tablespoon cornstarch
1 tablespoon oil
2 tablespoons garlic (chopped)
2 tablespoons fermented black beans (soaked in water and chopped)
1 pound asparagus (sliced into bite sized pieces)
1 pound shiitake mushrooms (stems removed and sliced)
1 tablespoon chili sauce (optional)
1/2 cup chicken stock
1 teaspoon sesame oil
* soy sauce to taste

Directions:
1. Marinate the beef in the soy sauce, rice wine, garlic, ginger, and cornstarch while you chop everything.
2. Heat the oil in a pan.
3. Add the beef and its marinade and saute the until almost cooked and set aside.
4. Heat the oil in the pan.
5. Add the garlic, ginger and fermented black beans and saute until fragrant, about 1 minute.
6. Add the mushrooms and saute until soft, about 3-4 minutes.
7. Add the asparagus and saute for 1-2 minutes.
8. Add the chili sauce, beef and chicken stock.
9. Cover and simmer for a few minutes.
10. Add the sesame oil and season with soy sauce to taste.

Reaction: I wasn’t at group when this was cooked and served, but I tasted it the next day and I think it is officially my new favorite stir fry.  I also got recipe requests for it, so that has to mean something good!

Group Size: 6-8 girls

Group Involvement: Not sure

Alterations: We couldn’t find fermented black beans or black bean sauce, so Lauren substituted regular black beans, drained.  I think the corn starch was also omitted.