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
It is quite possible to track the history of recipes way back into history, certainly as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, generally, these early records were just primitive hieroglyphic recipes for meal preparation.
Interestingly, the oldest recipe found, according to experts in ancient history is a collection of stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. During Roman times 25BC a roman called Apicius compiled a collection of scripts detailing recipes prepared by his fellow Romans. In his publication, he tells us how the roman meals were separated into starters, entrees and dessert, something that is very familiar to us today. Additionally, he informs us how the Roman chefs were skilled in the use of many herbs, including a few you will know like basil, fennel and parsley. Closer to modern times, there were a couple of recipe books published in the 1300s : a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, they are nothing to do with the indian food that appears on menues today, but instead descriptions of the types of meals cooked for the rich and powerful of the time. Later, in the 15th century, knights returning from the crusades brought back a variety of foods and spices from the Middle-East, such as basil and rosemary. The introduction of these new culinary ideas was responsible for a surge in recipe manuscripts, some of which are kept safe in academic collections. By the time we get to the twentieth century, cookery publications are highly popular as a result of increased literacy, more spare time and a general increase in wealth. |
We hope you enjoy this Asparagus & Beef With Black Beans recipe.
