1/2 lb round steak, sliced thinly or
2 cup round steak, sliced thinly
1 tbsp soya sauce
1 tbsp wine
1 salt
2 green peppers, coarsely shredded
2 tbsp oil
1 tbsp corn starch, dissolved in
1/3 cup water
4 tbsp water
Directions
1. Carefully slice beef into thin bite size pieces, across the grain.
Marinate beef in soya sauce, wine, and salt. Prepare and shred green
peppers.
2. Place oil in wok and heat to smoking point. Quickly stir fry beef
in it, no more than 3 minutes. Remove beef to a platter and reserve.
3. Add green peppers to wok, also 4 tablespoons water. Stir fry green
peppers about 3 minutes, uncovered, in wok.
4. Add beef back into wok, stir up corn starch solution and pour into
wok. Mix everything up. Gravy should be on the thin side. Place in
platter.
NOTE: If desired, 2 cloves of garlic could be minced and stir-fried
along with beef to give dish a zestier taste.
Servings: 4 servings
Beef With Green Peppers Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Vegetable
The History of Recipes
Experts have proved the existance of recipes back into ancient history, at least as far back as the ancient Egyptians, and maybe even further. Having said that, in the main part, these ancient recipes were just simple hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe found, according to academics are a few 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 having made anyone who drank it feel exhilarated. Later on, in The time of the romans 25BC a man called Apicius assembled a few documents detailing recipes cooked by wealthy Romans. In his publication, he tells us how the meals were split into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the Roman cooks used many different spices, including a few that will be familiar to modern cooks such as thyme, fennel and asafoetida. Over the succeeding few centuries, the powerful families of the West competed to serve up the best banquets, and as a result the best cooks and their collection of recipes were much in demand. Nevertheless, it was during the 19th century that cookery and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, testing, and publishing recipes for their fellow cooks to enjoy. When we get to the 20th century, recipe books are in great demand, due to increased literacy, more leisure time and having more disposable income. |
We hope you enjoy this Beef With Green Peppers recipe.
