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1
Cover the black beans with warm water for 5 minutes.
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2
Drain.
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3
Rinse thoroughly to remove salt.
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4
Put into a bowl with the garlic and ginger; mash into a paste and set aside.
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5
Slice the beef against the grain into 1/4 inch thick slices; toss with the beef marinade.
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6
Set aside for 10 minutes.
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7
Preheat a wok until hot.
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8
Add 2 tablespoons of the oil.
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9
Over high heat, add beef and stir-fry for a minute or until seared; remove and set aside.
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10
While wok is hot, add remaining oil, salt and reserved black-bean paste; stir-fry until fragrant, a few seconds.
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11
Toss in the onions, stir-fry for 10 seconds, then add the asparagus in 2-or-3 batches, seconds apart, making certain the wok is hot before adding the next batch.
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12
Toss and stir until asparagus are coated with the oil.
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13
Sprinkle with soy sauce, toss together, then pour in the stock and bring to a boil.
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14
If the asparagus needs more cooking, cover for a minute.
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15
Meanwhile, stir the cornstarch, water, sugar and oyster sauce into a smooth paste.
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16
When the asparagus is tender but still crisp, add the cornstarch liquid into the center of the wok.
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17
Immediately stir until thickened, about 10 seconds.
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18
Return the beef, add a desh of sesame oil; toss to mix.
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19
Serve hot over rice.
