--------------------------------CATE VANICEK--------------------------------
    1/2 lb Beef, sliced, marinated

      1 lb Asparagus

    1/4 ts Baking soda, dissolved in

           2 teaspoons water

      1 tb Chinese fermented black

           Beans, minced with:
      4    Garlic cloves (1/2 teaspoon

           Each)
      1 ts Rice wine

      2 ts Soy sauce

           Peanut oil
-----------------------------MARINADE FOR BEEF-----------------------------
      1 ts Cornstarch

      1 ts Soy sauce

    1/2 ts Rice wine

    1/2 ts Sugar

    1/4 ts MSG (optional)

    1/2 ts Salt

-------------------------------GRAVY MIXTURE-------------------------------
      1 ts Cornstarch

    1/3 c  Water

  Cut the beef when it is partially frozen, and cut it across the grain into
  thin slices.
  Stir baking soda solution into the beef (to help tenderize it). Stir in the
  marinade.  Then stir in 1 tsp peanut oil and marinate the beef for one hour
  or more in the refrigerator.
  Heat 1 tablespoon peanut oil over high heat, add 1/2 teaspoon salt. Stir in
  asparagus.  Add 1/4 cup water. Cover pan for 2 minutes, and do not lift
  lid.  When done, remove to a platter.
  Over high heat, add 1 tablespoon of oil.  Stir-fry the RINSED black beans
  and garlic mixture.  Stir for a few seconds. Add the beef. Stir-fry quickly
  until barely. Do not overcook or the beef will become tough. Sizzle in 1
  tablespoon of rice wine and 2 teaspoons of soy sauce. Stir in asparagus.
  Add gravy mixture.  Stir until thickened.  Serve hot.
  SOURCE: Stella Chan's Secrets in the Art of Chinese Cooking.