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
Experts have traced the existance of recipes way back into distant history, in truth as far as the ancient Egyptians, and potentially, even further back. Having said that, generally, these early cook books were just primitive hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe in existence, according to historians is a collection of clay tablets in Sumerian which describe 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 exhilarated. Progressing into Roman times around 25BC a roman called Apicius wrote a number of documents describing recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and afters, something that is very familiar to us today. Aspicius recounts how the chefs of Roman times were skilled in the use of many different aromatic flavours, including many that are still in use today for example thyme, rue and parsley. Later on in the 1400s, people returning from the crusades brought back many foods and spices from the East, such as rosemary and coriander. These new foods and spices created an outbreak in cookery books, some of which are now in private libraries. The introduction of the TV gave us cooking programs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Asian Steak & Asparagus Noodle Salad recipe.
