1/2 lb beef, sliced, marinated
1 lb asparagus
1/4 tsp baking soda, dissolved in
1 2 teaspoons water
1 tbsp chinese fermented black
1 beans, minced with:
4 garlic cloves
1 tsp rice wine
2 tsp soy sauce
1 peanut oil
MARINADE FOR BEEF
1 tsp cornstarch
1 tsp soy sauce
1/2 tsp rice wine
1/2 tsp sugar
1/4 tsp msg (optional)
1/2 tsp salt
GRAVY MIXTURE
1 tsp cornstarch
1/3 cup water
Directions
Cut the beef when it is partially frozen, and cut it across the grain
into thin slices.
Stir baking soda solution into the beef (to help tenderize it). Stir
in the marinade. Then stir in 1 tsp peanut oil and marinate the beef
for one hour or more in the refrigerator.
Heat 1 tablespoon peanut oil over high heat, add 1/2 teaspoon salt.
Stir in asparagus. Add 1/4 cup water. Cover pan for 2 minutes, and
do not lift lid. When done, remove to a platter.
Over high heat, add 1 tablespoon of oil. Stir-fry the RINSED black
beans and garlic mixture. Stir for a few seconds. Add the beef.
Stir-fry quickly until barely. Do not overcook or the beef will
become tough. Sizzle in 1 tablespoon of rice wine and 2 teaspoons of
soy sauce. Stir in asparagus.
Add gravy mixture. Stir until thickened. Serve hot.
SOURCE: Stella Chan's Secrets in the Art of Chinese Cooking.
Posted by Cate Vanicek
Servings: 4 servings
Asparagus With Black Bean Beef Recipe brought to you by Recipe Ideas
Categories: Bean; Beef; Meat; Vegetable
The History of Recipes
We can trace the history of meal recipes way back into ancient history, certainly as far back as pharonic Egypt, and potentially, even further back. Having said that, these, ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
Much later, in Roman times a man called Apicius assembled a number of documents showing how to cook the recipes prepared by wealthy Romans. In his publication, he recounts how the meals were divided into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the chefs of Roman times used many spices and herbs, including a few you will know for example bay, mint and dill. Over the following few centuries, the powerful and rich competed to serve the most exotic meals, and because of this cooks and their recipe collections were greatly in demand. Even so, it was during the 19th century the formal cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collating, testing, and writing down recipes of the day. The introduction of television gave us TV cooks and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Asparagus With Black Bean Beef recipe.
