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
It is actually possible to trace the history of written cooking instructions back into antiquity, in truth as far into history as the ancient Egyptians, and quite possibly further than that. However, generally, these early records were just very simple hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to historians are some 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 drinkers feel blissful and exhilarated. Moving our culinary historical trip onwards, we find a couple of interesting books published in the 1300s ; one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these are not about the indian curry that is familiar to us all today, but rather recipes for the types of meals on the tables of the rich and wealthy people of the time. In the 15th century, people returning from the crusades brought back many foods and spices from Arab cuisine, such as basil and coriander. These new foods and spices prompted an increase in recipe books, most of which still exist in private libraries. Over the next few hundred years, the powerful and rich competed with each other to offer the most extravagent banquests, and because of this cooks and their recipe collections were greatly in demand. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, verifying, and recording recipes that were common in the better off homes of the day. The arrival of TV gave us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Beef & Pea Pod Stir Fry recipe.
