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 are able to read the history of written recipes back into ancient history, at least as far as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, these, early records were just basic hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of stone tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. As we move into The time of the romans around 25BC a man called Apicius created some documents describing recipes enjoyed by wealthy roman citizens. He tells us how the roman meals were divided into starters, main meal and dessert, a style of dining still practiced today. Aspicius also recounts how the cooks of his times used many different spices, including some that we all recognise like bay, rue and parsley. During the next few centuries, the rich families of the West competed with each other to serve up the most extravagent banquests, and because of this the best chefs and their recipe collections were highly sought after. Notwithstanding that, it was during the 19th century that fine cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, testing, and writing down recipes that were common in the better off homes of the day. The revolution that is television brings us cooking programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Asparagus & Beef With Black Beans recipe.
