1 tbsp salted preserved black beans
2 garlic cloves, minced
2 slice ginger (quarter-sized) minced
1/2 lb flank steak
1 small onion, sliced
1 lb asparagus, cut into 1/2-in thick d
3 tbsp peanut oil
1/2 tsp salt
1 tbsp dark soy sauce
1/2 cup chicken stock
2 tsp cornstarch, mixed with
1 tbsp water
1/2 tsp sugar
1/2 tbsp oyster sauce
1 dash sesame oil
1 hot steamed rice
BEEF MARINADE
1/2 tsp sugar
1 tbsp rice wine or dry sherry
1/2 tbsp soy sauce
1 tsp cornstarch
1/2 tsp sesame oil
Directions
COVER THE BLACK BEANS with warm water for 5 minutes. Drain. Rinse
thoroughly to remove salt. Put into a bowl with the garlic and
ginger; mash into a paste and set aside. Slice the beef against the
grain into 1/4-inch thick slices; toss with the beef marinade. Set
aside for 10 minutes. Preheat a wok until hot. Add 2 tablespoons of
the oil. Over high heat, add beef and stir-fry for a minute or until
seared; remove and set aside. While wok is hot, add remaining oil,
salt and reserved black-bean paste; stir-fry until fragrant, a few
seconds. 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. Toss and stir until asparagus are
coated with the oil. Sprinkle with soy sauce, toss together, then
pour in the stock and bring to a boil. If the asparagus needs more
cooking, cover for a minute. Meanwhile, stir the cornstarch, water,
sugar and oyster sauce into a smooth paste. When the asparagus is
tender but still crisp, add the cornstarch liquid into the center of
the wok. Immediately stir until thickened, about 10 seconds. Return
the beef, add a desh of sesame oil; toss to mix. Serve hot over rice.
Servings: 4 servings
Asparagus & Beef With Black Beans Recipe brought to you by Recipe Ideas
Categories: Bean; Beef; Meat; Vegetable
The History of Recipes
We can trace the history of meal recipes back into history, in fact as far as the Egyptians, and possibly even further than that. However, in the main part, these early recipes were just very simple hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe discovered, according to experts in ancient history are some tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Later on, in Roman times around 25BC a man called Apicius compiled a few documents showing how to cook the recipes prepared by wealthy roman citizens. He describes how the meals of wealthy Romans were separated into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the cooks of Roman times were skilled in the use of many different herbs, including some familiar names for example basil, fennel and dill. For the next few years, the wealthy families of the West strove to lay on the best banquets, and consequentially cooks and their collection of recipes increased in prestige. Nevertheless, it was during the 1800s that cooking and recipe publications became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collating, verifying, and writing down recipes common in their social group. By the advent of the twentieth century, cooking books were starting to become popular due to better eduction, people having more free time and a general increase in wealth. The introduction of the TV brought us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to access thousands of recipes like those on this web site. |
We hope you enjoy this Asparagus & Beef With Black Beans recipe.
