1 quick-cooking brown rice
1 tbsp plus 1 teaspoon vegetable oil
1 lb beef strips for stir-fry (such as b, eef round steak
3 tsp cornstarch, divided
2 cloves garlic, minced
1/4 tsp to 1/2 teaspoon red pepper flakes
1 sweet onion, halved and sliced
1 bag (8 oz.) fresh broccoli florets
1/2 cup stir-fry sauce (recipe follows)
1/2 cup chicken broth
1 bunch (3 cups) watercress
STIR FRY SAUCE
1 cup reduced-sodium soy sauce
1/3 cup dry sherry
4 tsp grated fresh ginger
2 tsp sugar
Directions
1. Prepare brown rice according to package directions for 4 servings.
2. Meanwhile, heat 1 tablespoon oil in large, deep skillet or wok
over high heat until shimmering. Toss beef with 2 teaspoons
cornstarch in medium bowl. Add to skillet and cook, stirring, until
no longer pink, 1 to 2 minutes. With slotted spoon, transfer to clean
bowl.
3. Add remaining 1 teaspoon oil to skillet. Add garlic, red pepper
flakes and onion; cook, stirring, 30 seconds. Stir in broccoli and
Stir-Fry Sauce. Dissolve remaining 1 teaspoon cornstarch in chicken
broth; add to skillet and cook, stirring occasionally, until broccoli
is tender, 5 minutes.
4. Return beef to skillet with watercress and cook, stirring, 1 minute
more. Serve with brown rice. Makes 4 servings.
STIR-FRY SAUCE: Combine all ingredients in jar with tight-fitting
lid. Stir until sugar is dissolved. Refrigerate up to 2 weeks. Shake
before using. Makes
1 1/2 cups.
PER SERVING: Calories 440, Total Fat 21 g, Saturated Fat 6 g,
Cholesterol 71 mg, Sodium 1,052 mg, Carbohydrates 35 g, Protein 30 g
Servings: 4 servings
Beef & Broccoli Stir-Fry Recipe brought to you by Recipe Ideas
Categories: Asian; Beef; Chinese; Meat; Vegetable
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions far back into history, in truth as far as the ancient Egyptians, and maybe even further. Interesting though that maybe, mostly, these old records were just very basic pictorial recipes for meal preparation.
Interestingly, the most ancient recipe in existence, according to historians are a few clay 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 anyone who drank it feel wonderful. As we move into The time of the romans 25BC a roman called Apicius wrote a few documents which described recipes prepared by wealthy roman citizens. He recounts how the meals were split into starters, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the cooks of his times were skilled in the use of a good variety of herbs and spices, including some familiar names for example basil, rue and parsley. Later, in the 15th century, people returning from the crusades brought back many new spices and herbs from Arab countries, including spices such as rosemary and coriander. The introduction of these new herbs and spices was responsible for an eruption in recipe publications, the majority of which are now in private cookery archives. By the time we get to the twentieth century, cook books were increasing in popularity mostly due to more people being able to read, leisure time and having more money. Like it or not, the introduction of TV gave us celebrity chefs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Beef & Broccoli Stir Fry recipe.
