1/2 lb beef boneless eye of round
1 steak
1 egg white
1 tsp cornstarch
1 tsp sesame oil
1/8 tsp white pepper
1 package (11.25 oz) fresh
1 chinese noodles or 8 oz
1 angel hair pasta (uncooked)
2 cup frozen asparagus cuts,
1 thawed
1/2 medium red bell pepper, cut into
1 1x1/4-inch strips
1/3 cup stir-fry sauce with garlic
1 and ginger
Directions
Trim fat from beef. Cut beef into 1/2 inch cubes. Mix egg white,
cornstarch, sesame oil and white pepper in medium glass or plastic
bowl. Stir in beef. Let stand 10 minutes. Cook and drain noodles as
directed on package. While noodles are cooking, spray 12-inch
nonstick skillet or wok with nonstick cooking spray; heat over medium
~high heat. Add beef; stir-fry aabout 3 minutes or until brown. Add
asparagus and bell pepper; stir-fry 2 to 3 minutes or until
vegetables are crisp-tender. Add stir-fry sauce; stir fry about 1
minute or until heated through. Serve over noodles. 3 grams fat per
serving
typed by jessann :)
Servings: 4 servings
Beef & Aspoaragus With Chinese Noodles Recipe brought to you by Recipe Ideas
Categories: Asian; Beef; Chinese; Meat
The History of Recipes
We are able to trace the history of written recipes way back into the far past, in truth as far back into history as ancient Egypt, and possibly even further than that. However, sadly, these old records were just simple pictorial recipes for preparing meals.
As we move into Roman times 25BC a roman called Apicius assembled a collection of documents which described recipes enjoyed by his fellow Romans. In his works, Apicius describes how the meals were divided into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the ancient Romans used many spices and herbs, including some that we all recognise like basil, fennel and asafoetida. During the next few centuries, the upper-class families of Europe tried to serve up the most exotic meals, and because of this cooks and their collection of recipes could command a high salary. Nevertheless, it was during the nineteenth century that fine cookery and cookery books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collating, testing, and writing down recipes to help cooks of their time. The revolution that is television brings us celebrity chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Beef & Aspoaragus With Chinese Noodles recipe.
