1 lb boneless round steak
3 tbsp teriyaki sauce
1 tbsp lemon juice
2 tsp corn starch
1 tsp fine chopped gingerroot
1 1/2 cup fresh chopped broccoli
1 each small onion, chopped
1 tsp garlic powder
1 each small green bell pepper
Directions
CUT BELL PEPPER INTO THIN STRIPS. TRIM FAT FROM ROUND STEAK. CUT BEEF
INTO 2" X 1/8" STRIPS, ACROSS THE GRAIN. MIX TERIYAKI SAUCE, LEMON
JUICE, CORNSTARCH AND GINGERROOT IN A SQUARE MICROWAVE DISH, 8 X 8 X
2 INCHES. STIR IN BEEF. COVER AND REFRIGERATE FOR AT LEAST 20
MINUTES. DRAIN BEEF, RESERVING MARINADE. STIR BROCCOLI, ONION, AND
GARLIC INTO BEEF. COVER DISH AND MICROWAVE ON HIGH FOR 6 TO 8
MINUTES. STIR AFTER 4 MINUTES. COOK UNTIL BEEF IS NO LONGER PINK.
STIR IN BELL PEPPER AND MARINADE. COVER AND MICROWAVE 2 TO 3 MINUTES
OR UNTIL SAUCE IS SLIGHTLY THICKENED. SERVE WITH HOT COOKED RICE.
Servings: 4 servings
Beef Teriyaki With Broccoli Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Vegetable
The History of Recipes
We can track the history of `recipes` far back into antiquity, at least as far back as early Egypt, and maybe further still. However, generally, these early recipes were just very simple pictorial instructions for preparing food.
In fact, the oldest recipe found, according to experts in ancient history are a few tablets in the Sumerian language which show the baking 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 drank it feel `blissful`. Later on, in Roman times around 25BC a roman called Apicius wrote some documents detailing recipes cooked by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. He also tells us how the ancient cooks were skilled in the use of a wide range of herbs, including some that we all recognise for example thyme, fennel and asafoetida. Later on, we find two recipe books which appeared in the 14th Century - a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these books are unconnected to the curry that appears on menues today, but rather recipes for the types of meals prepared by the chefs of the nobility of the period. Later on in the 1400s, people returning from the crusades brought back many foods and herbs from the Middle-East, including coriander, parsley, and basil. These new foods and spices created an eruption in publications on food, some of which still exist in private libraries. By the advent of the twentieth century, cook books are in great demand, mostly as a result of increased literacy, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Beef Teriyaki With Broccoli recipe.
