1 lb beef sirloin or flank steak
MARINADE
1 tbsp soy sauce
1 tbsp water
1 tbsp dry sherry
2 tsp sesame oil
1 tsp cornstarch
SAUCE
2 tbsp hot ketchup
1 tbsp hoisin sauce
1 tbsp steak sauce
2 tsp worcestershire sauce
2 tsp packed brown sugar
1/2 tsp tabasco sauce
NOODLES
2 oz bean thread noodles, broken in half
GARNISH
1 green onion (including top) finely, chopped
Directions
PREPARATION: Trim and discard fat from beef. Cut beef across the
grain into 3- by 2- by 1/4-inch slices. Combine marinade ingredients
in a bowl and add beef; stir to coat. Cover and refrigerate for 2
hours. Combine sauce ingredients in a bowl; mix well and set aside.
COOKING: Set wok in a ring stand and add oil to a depth of 1 1/2 to 2
inches. Place over high heat until oil reaches about 375 degrees F.
Add half the bean thread noodles and deep-fry for about 5 seconds or
until they puff and expand. Turn over and cook other side. Lift out
and drain on paper towels. Cook remaining noodles. Place noodlen on
a serving platter, pressing down on noodles to flatten slightly; set
aside. Remove all but 2 Tablespoons oil from wok. Add beef, 6 or 7
pieces at a time, and cook for about 1 to 1 1/2 minutes on each side
or until done to your liking. As beef is cooked, transfr it to a
bowl; set aside while cooking remaining beef. Return all beef to wok
and place over medium heat. Pour sauce over beef and cook, stirring
to coat well, for 2 minutes. Spoon beef over noodles and srinkle with
green onion. Serve hot. TIPS: Adjust the amount of Tabasco sauce to
taste. For a spicier flavor, substitute sweet bean sause for hoisin
sauce.
Servings: 4 servings
Beef With Chinese Steak Sauce Recipe brought to you by Recipe Ideas
Categories: Asian; Beef; Chinese; Meat; Sauce
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions back into distant history, certainly as far as pharonic Egypt, and possibly even further. In practice though, mostly, these ancient recipes were just primitive hieroglyphic instructions for food preparation.
Progressing into Roman times around 25BC a man called Apicius compiled some documents detailing recipes prepared by wealthy Romans. He describes how the meals were divided into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the chefs of Roman times were skilled in the use of many aromatic flavors, including many that are still in use today like thyme, rue and asafoetida. For the centuries that followed, the wealthy families of Europe competed to lay on the most extravagent meals, and as a result cooks and their collection of recipes were greatly in demand. Notwithstanding that, it was during the nineteenth century that fine cookery and cookery books really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and recording recipes that were common in the better off homes of the day. By the advent of the twentieth century, recipe books were highly popular as a result of increased literacy, more free time and having more money. |
We hope you enjoy this Beef With Chinese Steak Sauce recipe.
