Asparagus Beef Beijing Recipe


Ingredients

1 lb beef, boneless cut in thin strips
3 tbsp oriental marinade
1 large garlic clove minced
3 tbsp black bean sauce
1 tbsp cornstarch
5 tbsp vegetable oil
1 onions cut in thin wedges
1/2 lb asparagus 1-1/2 lengths


Directions

Combine beef, marinade, garlic; let stand 15 minutes. Meanwhile
combine black bean sauce and 1/2 cup water. Mix cornstarch and 2
tablespoons water until smooth; set aside. Heat 2 tablespoons oil in
wok or skillet over high heat. Add 1/2 the beef; stir-ry 1 to 2
minutes, or until browned. Remove from wok. Repeate with remaining
beef. Heat remaining tablespoon oil, add onion and asparagus.
Stir-fry 1 minutes. Add black bean sauce mixture. Reduce heat; cover
and simmer 2 minutes or until vegetables are tender-crisp. Add beef
and cornstarch mixture. Cook and stir until sauce boils and thickens.

Original recipe from Dynastic Classic Oriental Cookbook. Conversion
by Rick Weissgerber.


Servings: 4 servings

 

 

Asparagus Beef Beijing Recipe brought to you by Recipe Ideas


Categories: Beef; Meat; Vegetable


The History of Recipes

It is quite possible to prove the history of recipes way back into ancient history, in truth as far back into history as pharonic Egypt, and maybe further still. Having said that, mostly, these ancient cookbooks were just very simple pictorial instructions for food preparation.

During Roman times 25BC a man called Apicius compiled some scripts which described recipes enjoyed by the Romans. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the cooks of Roman times were skilled in the use of many spices and herbs, including some that we all recognise like bay, rue and parsley.

During the succeeding few centuries, the rich families of Europe tried to serve up the most extravagent banquests, and as a consequence, the best cooks and their recipes were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to collating, testing, and recording recipes that were common in the better off homes of the day.

By the time we get to the twentieth century, recipe books were increasing in popularity as a result of more people being able to read, people having more leisure time and having more money.

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We hope you enjoy this Asparagus Beef Beijing recipe.

 


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