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
Written cooking instructions as an idea can be observed way back into the far past, in truth as far into history as the Egyptians, and quite possibly further than that. Interesting though that maybe, generally, these ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of stone tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. As our culinary historical trip moves on a few more years we find some books from the 1300s : one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the indian food that appears on menues today, but rather recipes for the types of meals prepared by the chefs of the upper classes of the time. Over the following few hundred years, the families of Europe strove to serve up the best banquets, and because of this chefs and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the 19th century that fine cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collating, testing, and writing down recipes for their fellow cooks to enjoy. By the arrival of the 20th century, cookbooks were greatly in demand due to higher levels of literacy, leisure time and being a little richer. The introduction of television gave us TV chefs and the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Beef With Chinese Steak Sauce recipe.
