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
Written recipes as an idea can be found way back into antiquity, at least as far back into recorded history as ancient Egypt, and maybe even further. In practice though, generally, these ancient cookbooks were just basic pictorial recipes for food preparation.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, 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 having made anyone who tried it feel exhilarated and blissful. Moving our culinary historical trip onwards, there were a couple of interesting books which date from the 1300s : a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the curry that is popular today, but rather accounts of the types of food eaten by the rich people of those days. Over the next few hundred years, the rich and powerful families of Wesstern Europe competed with each other to serve up the most exotic meals, and as a consequence, chefs and their collection of recipes were highly sought after. Notwithstanding that, it was during the nineteenth century that formal cookery and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collating, testing, and publishing recipes of the day. The arrival of TV brings us TV cookery programs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Beef & Aspoaragus With Chinese Noodles recipe.
