1 no ingredients
Directions
2/3 lb Beef flank steak
: MARINADE-----
1 ts Dry sherry
1/2 ts Ginger -- minced
1/3 ts Sugar
2 TB Oyster sauce
1 ts Cornstarch
1/2 ts Baking soda
: SEASONING SAUCE-----
1/4 c Chicken stock
1/4 c -water
1 ts Cornstarch
1/4 ts Sugar
1/2 ts Sesame oil
1 TB Soy sauce
1/4 ts Salt
2 Dried hot red peppers --
: chopped
1 Carrot
2 c Boiling water
1 c Snow peas -- or sliced
: beans
1 c Vegetable oil
1 c Fresh mushrooms -- sliced
Use a cleaver to slice beef across the grain and at an angle into
thin strips; cut strips 2 inches long; combine marinade in a medium
bowl; add beef strips mix well and let stand for 30 minutes. Mix
seasoning sauce in a small bowl; mix well; set aside.
Add salt and carrot to water in a small saucepan; boil 15 minutes;
add snow peas or green beans; cook 1 minute; remove from heat and cool
vegetables in cold water; drain well; slice carrot into thin slices.
Heat oil in wok over medium heat for 1 minute; add marinated
beef, stir-frying until lightly browned; remove with slotted spoon,
draining well over wok; set aside.
Remove oil from wok except 1/4 cup; heat over high heat for 30
seconds; add red peppers; stir-fry 15 seconds; add mushrooms;
stir-fry 3 minutes; add seasoning sauce, cooked snow peas, carrots
and cooked beef; stir-fry until sauce thickens slightly. Serve hot.
Chuck in Pok Thursday 10:25 am 11/25 C.OZBURN on GEnie Formatted by
Elaine Radis BGMB90B; December, 1993 Posted on Prodigy; November, 1993
Recipe By :
Servings: 4 servings
Beef With Assorted Vegetables - Szechuan Recipe brought to you by Recipe Ideas
Categories: Asian; Beef; Chinese; Meat; Vegetable
The History of Recipes
We are able to read the history of written recipes back into the distant past, in fact as far back into recorded history as the early Egyptians, and maybe even further. However, generally, these old cookbooks were just primitive pictorial instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts are some 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 drank it feel wonderful. Progressing into Roman times around 25BC a roman called Apicius assembled a number of documents which described recipes prepared by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into starters, main course and dessert, a very modern way of dining. This early Roman chef describes how the Roman cooks were skilled in the use of many spices, including a few that are still present in modern kitchens for example basil, mint and parsley. For the centuries that followed, the upper-class families of the West tried to lay on the most extravagent meals, and as a result the best cooks and their collection of recipes could command a high salary. Even so, it was during the nineteenth century that formal cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, testing, and recording recipes of the day. By the advent of the twentieth century, cookery publications were increasing in popularity mostly as a result of increased literacy, people having more leisure time and having more money to spend. |
We hope you enjoy this Beef With Assorted Vegetables Szechuan recipe.
