3/4 lb beef top round steak
3 tbsp soy sauce
2 tbsp red wine vinegar
1 tbsp fresh ginger, grated
1 clove garlic, minced
3 green onions, bias cut into 1/2-inc, h lengths
2 tbsp cold water
4 tsp cornstarch
1 package frozen pea pods (8 oz)
1/2 cup cherry tomatoes, quartered
1/3 cup sliced water chestnuts, drained (1/, 2 can)
1 hot cooked rice (optional)
Directions
Partially freeze beef and thinly slice across the grain into bite-size
strips.
For marinade, in a medium mixing bowl combine soy sauce, vinegar,
ginger, and garlic. Stir in the strips of beef. Cover and let stand
at room temperature for 30 minutes. Drain meat and reserve marinade.
Preheat a 10-inch microwave browning dish on High for 5 minutes. Add
cooking oil and swirl to coat the dish. Add the strips of beef.
Micro-cook, uncovered, on High 2 for to 3 minutes until the meat is
tender, stirring every minute. Remove meat with a slotted spoon,
reserving juices. Set meat aside.
Combine reserved juices and reserved marinade in a measuring cup. Add
water, if necessary, to equal 3/4 cup total. Stir in green onions.
Return mixture to the browning dish and cook, covered, on High until
onions are crisp-tender, 1 to 2 minutes. Stir together water and
cornstarch and add to the green onion mixture. Cook, uncovered, on
High for 2 to 4 minutes or until thickened and bubbly, stirring every
minute until slightly thickened, then every 30 seconds.
Stir in the cooked meat, peapods, tomatoes, and water chestnuts. Cook,
uncovered, on High for 2 to 4 minutes until heated through. Serve
over hot cooked rice, if desired.
LOW CALORIE RECIPES; Summer 1988
Posted by Fred Peters.
Servings: 4 servings
Beef & Pea Pod Stir-Fry Recipe brought to you by Recipe Ideas
Categories: Asian; Beef; Chinese; Meat
The History of Recipes
Experts have found proof that recipes existed way back into distant history, certainly as far back into recorded history as the early Egyptians, and maybe further still. Having said that, sadly, these ancient cookbooks were just primitive hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe in existence, according to academics is a series of clay tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Later on, in Roman times 25BC a roman called Apicius assembled a number of documents detailing recipes enjoyed by wealthy Romans. In his publication, he recounts how the roman meals were divided into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. Aspicius also tells us how the ancient Romans were skilled in the use of many different spices, including a few that will be familiar to modern cooks such as thyme, mint and asafoetida. Closer to modern times, there were a couple of recipe books from the 14th Century - a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these are nothing to do with the indian curry that appears on menues today, but rather descriptions of the types of meals on the menues of the upper classes. In the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab countries, including coriander, parsley, and basil. These new spices and herbs prompted a surge in books on cooking, some of which still exist in academic collections. By the arrival of the 1900s, cookery publications were highly popular due to more people being able to read, people having more spare time and having more disposable income. |
We hope you enjoy this Beef & Pea Pod Stir Fry recipe.
