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
Transcribed cooking instructions as an idea can be observed far back into antiquity, certainly as far into history as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, these, old cook books were just primitive pictorial recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to experts 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 having made anyone who tried it feel `blissful`. Moving our culinary historical trip onwards, we find a couple of interesting recipe books published in the fourteenth century : a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, they have no connection with the indian food that we all know today, but instead descriptions of the types of meals cooked for the upper classes. Over the following few centuries, the powerful and wealthy houses competed with each other to lay on the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes were highly sought after. However, it was during the 19th century that fine cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, trying out, and publishing popular recipes of the day. When we get to the 1900s, cook books are in high demand, as a result of more people being able to read, people having increased free time and disposable income. The arrival of TV gave us cooking programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everybody to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Beef Teriyaki Stir Fry recipe.
