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
Food historians have tracked the existance of recipes far back into the distant past, certainly as far as the early Egyptians, and maybe further still. However, in the main part, these ancient cookbooks were just simple hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, are some ancient tablets in ancient Sumerian which recount 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 drinkers feel wonderful. During Roman times around 25BC a roman called Apicius created a few documents detailing recipes prepared by wealthy roman citizens. He describes how the meals of wealthy Romans were separated into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the Roman chefs made use of many different spices and herbs, including a few you will know for example thyme, mint and asafoetida. Later on, there are a couple of interesting recipe books dating from the fourteenth century - a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the indian curry that is served today, but rather accounts of the types of meals prepared for the upper classes of the time. Later on in the 1400s, the Crusaders brought back many foods, spices and herbs from the East, including spices like coriander, parsley, and basil. These new foods and tastes caused a surge in recipe books, the majority of which still exist in private libraries. For the centuries that followed, the powerful families of the West competed with each other to lay on the most exotic banquets, and as a result the best chefs and their recipes could command a high salary. However, it wasn`t until the 1800s that cookery and cookery books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and writing down the recipes of their peers. By the advent of the twentieth century, recipe books are in high demand, due to increased literacy, people having increased spare time and having more money to spend. The introduction of the TV brought us cooking programs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to search through thousands of recipes like those on this site. |
We hope you enjoy this Beef & Aspoaragus With Chinese Noodles recipe.
