1 lb flank steak, membrane peeled =or=- bon
MARINADE
2 tsp cornstarch
1 1/2 tbsp chinese rice wine =or=- dry sherry
2 tbsp light soy sauce
3 tbsp peanut oil
1/2 lb fresh asparagus sliced diagonally
1 salt, to taste
3 tbsp chicken broth
Directions
COAT BEEF THOROUGHLY. Marinate 10 minutes. Heat 1 1/2 tablespoons
peanut oil in a wok over a high flame and stir-fry the beef long
enough to brown it lightly. Remove from wok and drain. In the
remaining 1 1/2 tablespoons of oil, stir-fry the asparagus for a few
seconds to coat it. Add salt and chicken broth and boil until the
asparagus is tender-crisp (about 1 minute). Add the beef and toss it
with the asparagus to combine them. Serve the beef immediately.
Servings: 4 servings
Beef With Asparagus Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Vegetable
The History of Recipes
Recipes as an idea can be found way back into history, at least as far back into recorded history as early Egypt, and possibly even further. Having said that, generally, these old cookbooks were just basic hieroglyphic instructions for food preparation.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, are a few stone tablets in the Sumerian language which describe the making 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 drank it feel blissful. Later on, in The time of the romans 25BC a roman called Apicius compiled a collection of scripts describing recipes prepared by the Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvre, main meal and desserts, a style of dining still practiced today. He also tells us how the cooks of Roman times were skilled in the use of a good variety of spices and herbs, including a few that are still present in modern kitchens for example bay, mint and parsley. Moving our culinary historical trip onwards, there were a couple of interesting books which appeared in the 1300s - one book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the indian curry that is popular today, but instead accounts of the types of food cooked for the nobility of the period. Later on, in the 15th century, knights returning from the crusades brought back many foods and herbs from the holy land, such as coriander, parsley, and basil. The introduction of these new herbs and spices created an eruption in recipe books, the majority of which still exist in private cookery archives. Like it or not, the introduction of TV brings us TV cooks and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Beef With Asparagus recipe.
