1 lb asparagus
2 carrots
2 tsp vegetable oil
3/4 lb beef sirloin, strips
3 cl garlic, minced
1 tsp cumin, ground
1/2 tsp chili paste or hot sauce
1 tbsp lime juice
1/2 lb wide rice stick noodles
1 coriander leaves
DRESSING
1/3 cup peanut butter
1/4 cup soy sauce
3 tbsp lime juice
1 tbsp sesame oil
2 tbsp water
1 tsp sugar
1/2 tsp chili paste
1 cl garlic
1/4 cup fresh chopped coriander
Directions
Cut asparagus diagonally into 1 1/2 inch lenths. Peel and slice
carrots diagonally.
DRESSING: In salad bowl, whisk peanut butter, soy sauce, lime juice,
water, oil, sugar, chili paste and garlic; stir in coriander.
In wok, heat oil over high heat; stir-fry beef, garlic, cumin and
chili paste for 2-3 minutes or until beef is browned but still pink
inside. Add lime juice; stir-fry for 15 seconds. Add to dressing and
toss to coat.
In large pot of boiling salted water, cook noodles, asparagus and
carrots for 4 minutes or until noodles are firm and vegetables are
tender crisp. Drain and cool under running water; drain again and add
to bowl. Toss with beef mixture until coated. Garnish with coriander
Approx. 540 cal, 33 g pro, 19 g fat, 61 g carb, excellent source of
iron, high source fiber
Typed by James Lowey
Servings: 4 servings
Asian Steak & Asparagus Noodle Salad Recipe brought to you by Recipe Ideas
Categories: Meat; Salad; Vegetable
The History of Recipes
Written cooking instructions as an idea can be traced way back into distant history, in truth as far as pharonic Egypt, and maybe even further. Having said that, in the main part, these ancient cook books were just simple hieroglyphic instructions for preparing meals.
Fascinatingly, the most ancient recipe found, according to academics are a few clay tablets in Sumerian 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 drinkers feel wonderful. As we move into The time of the romans 25BC a man called Apicius created some documents detailing recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals were divided into appetizers, entrees and afters, something that is very familiar to us today. This early Roman chef tells us how the ancient Romans used a wide range of spices, including a few you will know like thyme, fennel and dill. Closer to modern times, we have two recipe books from the 1300s : a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these two books are nothing to do with the spicy food that appears on menues today, but rather descriptions of the types of food on the tables of the rich people of the period. Later, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from the holy land, including spices such as coriander, parsley, basil and rosemary. The introduction of these new herbs and spices led to an outbreak in cookery books, some of which still exist in private collections. By the time we get to the twentieth century, cooking publications were highly popular due to better eduction, more spare time and having more disposable income. |
We hope you enjoy this Asian Steak & Asparagus Noodle Salad recipe.
