1 lb beef steak
1 tbsp vegetable oil
1/2 tsp salt
1 dash white pepper
1 1/2 lb broccoli
1 tsp cornstarch
1 tsp sesame oil
1/4 cup chicken broth
2 tbsp vegetable oil
1 tbsp vegetable oil
1 tbsp finely chopped garlic
1 tsp finely chopped ginger root
2 tbsp brown bean sauce
1 cup sliced canned bamboo shoots
Directions
Trim fat from beef steak; cut beef lengthwise into 2-inch strips. Cut
strips crosswise into 1/8-inch slices. Toss beef, 1 tbs vegetable
oil, the salt and white pepper in a glass or plastic bowl. Cover and
refrigerate 30 minutes. Pare outer layer from broccoli stems. Cut
broccoli lengthwise into 1-inch stems; remove flowerets. Cut stems
into 1 inch pieces. Place broccoli in boiling water; heat to boiling.
Cover and cook 2 minutes; drain. Immediately rinse in cold water;
drain. Mix cornstarch, sesame oil and broth. Heat 12-inch skillet or
wok until very hot. Add 2 tbs vegetable oil; rotate skillet to coat
bottom. Add beef; stir-fry 2 minutes or until beef is brown. Remove
beef from skillet. Heat skillet until very hot. Add 1 tbs vegetable
oil; rotate skillet to coat bottom. Add garlic, ginger root and bean
sauce; stir-fry 30 seconds. Add bamboo shoots; stir-fry 1 minute.
Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir
15 seconds or until thickened.
Servings: 6 servings
Beef & Broccoli With Garlic Sauce Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Sauce; Vegetable
The History of Recipes
We can read the history of meal recipes back into antiquity, in fact as far back into recorded history as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, sadly, these early cook books were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe found, according to historians are some ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. As we move into The time of the roman empire around 25BC a roman called Apicius created a few documents showing how to cook the recipes cooked by wealthy Romans. In his publication, he tells us how the roman meals were split into appetizers, main meal and dessert, something that is very familiar to us today. Additionally, he describes how the cooks of Roman times used a wide range of herbs, including some that we all recognise like thyme, rue and dill. Moving our culinary historical trip onwards, there were some books which appeared in the fourteenth century - one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the indian food that appears on menues today, but instead descriptions of the types of meals on the tables of the upper classes of the time. In the 15th century, people returning from the crusades brought us a variety of foods and herbs from the Middle-East, including coriander, basil and rosemary. The introduction of these new herbs and spices created an eruption in recipe manuscripts, some of which are kept safe in academic collections. Over the following few centuries, the upper classes strove to serve up the most exotic meals, and as a result the best cooks and their recipes were much in demand. Even so, it was during the 19th century that fine cookery and recipe publications became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to assembling, verifying, and recording recipes that were common in the better off homes of the day. When we get to the 1900s, cookery books are greatly in demand mostly as a result of increased literacy, more leisure time and having more money. |
We hope you enjoy this Beef & Broccoli With Garlic Sauce recipe.
