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
It is quite possible to trace the history of recipes far back into ancient history, in fact as far into history as pharonic Egypt, and quite possibly further than that. In practice though, in the main part, these ancient recipes were just simple hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to historians is a series of stone tablets in Sumerian which show 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 `blissful`. During Roman times 25BC a roman called Apicius created a collection of documents showing how to cook the recipes enjoyed by his fellow Romans. In his publication, Apicius tells us how the roman meals were separated into appetizers, entrees and dessert, something that is very familiar to us today. Aspicius also tells us how the early Romans were skilled in the use of many different spices, including many that are still in use today like basil, mint and dill. Closer to modern times, there were some books which were published in the fourteenth century ; one book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the indian food that appears on menues today, but rather recipes for the types of food eaten by the rich and wealthy people of those days. In the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from Arab cuisine, including parsley and basil. The introduction of these new tastes created a surge in recipe manuscripts, some of which still exist in private collections. Like it or not, the introduction of television gave us TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Beef With Assorted Vegetables Szechuan recipe.
