1/2 lb boneless beef*
1 tbsp oyster sauce**
2 tsp rice wine**
1/2 tsp brown sugar**
2 tsp cornstarch**
1 lb broccoli, chopped
2 tsp rice wine***
1/2 tsp brown sugar***
1 tsp cornstarch, dissolved in ***
2 tbsp water***
3 tbsp peanut oil
2 slices ginger, minced
1/2 tsp salt
1/4 cup water
2 tsp sesame oil
Directions
*(Flank steak, top sirloin, or tenderloin), sliced across grain into
thin s **(combine all marinade ingredients in a bowl) ***(combine all
seasoning sauce ingredients in a cup) Thoroughly mix beef with
marinade and marinate for 30 minutes. Heat wok over highest heat,
when hot, swirl in 2 Tblsp peanut oil.
Add ginger and salt and toss a few seconds. Add broccoli and
stirfry one minute, then add water, turn heat to med-high, cover, and
steam until crisp tender.
Uncover and turn heat to high, stir frying until water is evaporated.
Remove broccoli and reserve. Reheat same wok (without rinsing) and,
when hot, add remaining peanut oil. Add beef slices and stirfry until
lightly browned but not cooked through. Do not stirfry too
vigorously or meat will not brown, it is better to press slices
against sides of wok to sear. Add broccoli to wok and toss. When
hot, stir in seasoning sauce and stir until sauce thickens (it's a
good idea to whisk the sauce in the cup just before you hurl it into
the wok). Turn onto a platter and drizzle sesame oil over the top.
The sugar in the marinade and seasoning sauce acts as a floor
enhancer rather than a sweetener. I hope you enjoy this recipe.
Dave Sawyer - Auburn, NH
Servings: 4 servings
Beef & Broccoli Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Vegetable
The History of Recipes
Food historians have found proof that recipes existed way back into history, at least as far as the Egyptians, and potentially, even further back. Interesting though that maybe, these, old recipes were just primitive hieroglyphic recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to food historians is a series of clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. As we move into Roman times around 25BC a man called Apicius created a collection of scripts describing recipes enjoyed by his fellow Romans. In his publication, he recounts how the roman meals were divided into appetizers, main course and desserts, a style of dining still practiced today. Additionally, he describes how the early Romans used many herbs, including a few that will be familiar to modern chefs like basil, rue and parsley. Moving on, we have two interesting books which date from the 14th Century - a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these two books are unconnected to the indian curry that is popular today, but rather accounts of the types of food on the tables of the rich. Later, in the 15th century, knights returning from the crusades brought us many spices and herbs from the holy land, such as coriander, parsley, and basil. These new spices and herbs created a torrent in books on cooking, many of which still exist in private cookery archives. During the following few centuries, the rich families of Europe competed with each other to serve the most exotic banquets, and consequentially cooks and their recipes could command a high salary. Even so, it was during the nineteenth century that fine cooking and recipe collections became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collating, verifying, and publishing recipes that were common in the better off homes of the day. By the advent of the 1900s, cooking publications are in high demand, mostly due to better eduction, people having more free time and having more money to spend. Like it or not, the introduction of 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, permitting everybody to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Beef & Broccoli recipe.
