1 cup parboiled rice
1 garlic clove
1 gingerroot, sliced, peeled 1 inch di
1 bunch green onion
1 bag carrots, (15 oz)
8 oz chinese pea pods
1 medium red pepper
8 oz cooked beef rib roast, in 1 pieces
3 tbsp salad oil
1/2 cup teriyaki sauce
2 tsp cornstarch
1 can water chestnuts, drained; (5 oz)
Directions
In 2-quart saucepan, prepare rice as label directs.
Meanwhile, with flat side of knife, crush garlic clove. Mince
gingerroot. Cut green onion into 1 inch long pieces. Thinly slice
carrots. Remove tough strings from each Chinese pea pod; cut each
lengthwise in half. Thinly slice red pepper. Cut beef into
paper-thin slices, about 3" by 1".
In 10 inch skillet over medium-high heat, in hot salad oil, cook
garlic until golden; discard garlic. Add ginger and green onions are
golden, stirring occasionally. Add carrots; cook 3 minutes, stirring
occasionally. Add Chinese pea pods and red pepper strips; cook,
stirring occasionally, until vegetables are tender-crisp.
In cup, stir together teriyaki sauce and cornstarch. Add teriyaki
mixture and 3/4 cup water to vegetables in skillet. Over high heat,
heat to boiling. Reduce heat to low; simmer 1 minute or until sauce
is thickened slightly. Add beef slices and water chestnuts; heat
through. Serve beef mixture over rice. Makes 4 main-dish servings.
About 610 cal, 29 f fat, 48 mg chol, 1465 mg sod.
Servings: 4 servings
Beef Teriyaki Stir-Fry Recipe brought to you by Recipe Ideas
Categories: Asian; Beef; Chinese; Meat
The History of Recipes
Written cooking instructions as a concept can be traced way back into the far past, at least as far back as the Egypt of the Pharoahs, and potentially, even further back. In practice though, these, old recipes were just very basic pictorial instructions for preparing food.
The truth of the matter is, the oldest recipe in existence, according to food historians is a series of ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. As we move into The time of the romans around 25BC a man called Apicius created a collection of scripts describing recipes cooked by the Romans. In his publication, he describes how the meals were separated into appetizers, main course and afters, something we still use today. Aspicius also informs us how the early Romans made use of many different herbs and spices, including a few you will know such as bay, mint and dill. Later, in the fifteenth century, knights returning from the crusades brought us many foods, spices and herbs from Arab cooking, including parsley, basil and rosemary. These new spices and herbs led to a torrent in cookery books, most of which are kept safe in private libraries. By the advent of the 20th century, cooking publications are in high demand, due to more people being able to read, people having more leisure time and having more money to spend. The revolution that is television brought us cooking programs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Beef Teriyaki Stir Fry recipe.
