Asparagus Beef in Black Bean Garlic Sauce

Asparagus beef in black bean and garlic sauce

It’s asparagus season here in California. I find myself buying asparagus every shopping trip now. But instead of  making my usual grilled asparagus as a side dish, I wanted to add it into the main dish. If you love making quick dinners like I do then you are going to love this.  Also, this recipe only requires a few ingredients which makes this even simpler.  I have another variation of this dish ( Asparagus Beef ) where you make your own sauce, however this one is using a premade black bean garlic sauce which cuts the time in half and does the work for you.  This serves 2-4 depending on your portions.


  • 12 ounce sirloin or flank steak, sliced into thin strips
  • 3 tablespoons vegetable oil for cooking, separated into 2 tablespoons and 1 tablespoon
  • 1 tablespoon cornstarch
  • 1 teaspoon grated garlic
  • 1 teaspoon grated ginger
  • 1 pound of asparagus, sliced into thirds
  • 1/2 red onion, sliced
  • 2-3 tablespoons black bean and garlic sauce (found at local grocery stores in your international aisle or Asian markets)  Black bean and garlic sauce
  • 1 teaspoon sugar (this offsets the sharpness of the black bean sauce)
  • 1/2 cup beef or chicken stock



  1. Add beef strips to a bowl. Then add cornstarch, grated garlic and ginger. Mix well and set aside. Asparagus beef in black bean sauce 1
  2. Heat up wok or skillet on high heat.  Swirl in 2 tablespoons vegetable oil to coat wok or skillet.
  3. Quickly spread the beef slices around the pan in an even layer. Let it sear for 15-30 seconds without stirring. Then give it a quick stir to sear the other side. The meat should be browned and no sticking should happen if you got the pan hot enough. Take the meat out of the pan and set aside.
  4. Keep the wok/skillet on high heat and add one tablespoon oil.
  5. Add in asparagus and onions.
  6. Stir for about 10 seconds and cover, leaving the heat on high. Let it cook for 20 to 30 seconds. Remove the cover. Add the beef back to the pan.
  7. Add the black bean and garlic sauce paste, sugar and beef stock. Stir to mix well.
  8. Let beef and vegetables continue to cook with the sauce for 2-3 minutes or until asparagus is cooked tender. Asparagus beef in black bean sauce 10
  9. Plate with jasmine rice and serve immediately.

Asparagus beef in black bean sauce




Vietnamese Style Chicken Wings

Vietnamese Wings 1Yes, once again I’m making chicken wings.  Most the Vietnamese chicken wing recipes I’ve seen call for fish sauce. As my son and I are allergic to most things seafood, I cannot use it as it is too strong.  So, believe it or not, that is why I am using Worcestershire sauce for the unami in this recipe. Thus, the reason why I call it Vietnamese “style.”  These wings are sweet, sticky and a little bit spicy. Good news is this recipe is quite simple, uses only a few ingredients, no oil frying required and done in less than 45 minutes.  For my vegetarian friends, maybe you can substitute fried or pan seared tofu as the sauce itself is quite tasty.


  • 2 1/2 pounds chicken wings
  • kosher salt
  • ground black pepper
  • garlic powder
  • 4 tablespoons sweet soy sauce Kecap Manis
  • 2-3 tablespoons Sambal Oelek Chili Paste (start with 2 tablespoons and add more to taste)
  • 2 tablespoons Worcestershire sauce
  • cilantro chopped for garnish
  • lime wedges (optional)


  1. Preheat oven to 475 F degrees.
  2. For easier clean up, cover a baking sheet in foil or use a silicone mat as the sauce becomes quite sticky.
  3. Lay out the chicken wings in a single layer in prepared baking pan.
  4. Season the chicken wings on both sides using salt, pepper and garlic powder.
  5. Bake in oven for 25 minutes or until lightly browned or cooked through.
  6. While the chicken wings bake, prepare the sauce.
  7. In a small bowl or measuring cup, combine the sweet soy sauce, chili paste and Worcestershire sauce. Stir to mix well.
  8. When the chicken is fully cooked, transfer the wings to a large bowl. Add half the sauce and, using tongs, toss to thoroughly coat. Return the wings to the lined sheet pan and arrange in a single, even layer. Vietnamese Wings Tray
  9. Bake for an additional 6 to 8 minutes, or until browned. Remove from the oven. Top with the remaining sauce and sprinkle with chopped cilantro.
  10. Optional: Serve with a lime wedge. I like how the lime juice offsets the sweetness of the soy sauce. Vietnamese Wings 2