2 tbsp vegetable oil
1 lb sirloin steak, bonless, *
1/2 cup carrots, frozen, sliced
1 env. soup mix, **
1 cup ; water
2 tbsp soy sauce
2 tbsp ketchup
1/2 tsp garlic powder
1/4 tsp ginger, ground
8 oz bamboo shoots, drained,(1cn)
6 oz snow peas, frozen, thawed
1 rice, hot cooked
Directions
* Boneless Sirloin Steak should be cut into thin stir fry strips.
** Use one of the following Lipton's Recipe Soup Mixes: Beefy
Mushroom, +++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ In a large skillet, heat oil and brown beef, in
two batches, over medium-high heat.
Remove beef. Add carrots, then beefy mushroom recipe soup mix
blended with water, soy sauce, ketchup, garlic powder and ginger.
Bring to a boil, then simmer, stirring occasionally, 5 minutes or
until carrots are crisp-tender. Add beef, bamboo shoots and snow
peas, simmer 3 minutes or until heated through.
To serve, arrange beef mixture over hot rice.
Servings: 4 servings
Beef & Vegetable Skillet Dinner Recipe brought to you by Recipe Ideas
Categories: Beef; Dinner; Meat; Vegetable
The History of Recipes
Food historians have tracked the existance of recipes way back into antiquity, at least as far as the Egypt of the Pharoahs, and possibly even further than that. In practice though, in the main part, these ancient cookbooks were just primitive pictorial instructions for preparing meals.
Interestingly, the oldest recipe discovered so far, according to academics are a few clay tablets in ancient Sumerian which recount 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 drank it feel `exhilarated, wonderful and blissful`. As our culinary historical trip moves on a few more years there were two interesting books published in the 14th Century ; a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the indian food that we all know today, but rather accounts of the types of food eaten by the rich and powerful of that time. In the fifteenth century, people returning from the crusades brought us many foods and spices from Arab cuisine, such as parsley and basil. The introduction of these new tastes prompted an eruption in recipe manuscripts, the majority of which are now in private cookery archives. During the succeeding few hundred years, the rich and powerful families of Wesstern Europe competed with each other to serve the most extravagent banquests, and because of this cooks and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and cookery books became really popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, verifying, and publishing recipes of the day. By the arrival of the 20th century, cookery books were in high demand, as a result of higher levels of literacy, people having more free time and having more disposable income. Like it or not, the introduction of television brings us cooking programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Beef & Vegetable Skillet Dinner recipe.
