1 lb thinly sliced sirloin
1/4 cup soy sauce
1/4 cup sugar
1 tbsp minced garlic
1 tsp sesame oil
1/2 cup chopped green onions
Directions
Mix soy, sugar. garlic, oil, and green onions in a mixing bowl. Add
sirloin. Mix it all together by hand. Let marinate at least 1 hour,
covered and refrigerated. Heat wok to high. Add a little more oil.
Add meat mixture to the wok and cook at high until the meat is done.
Serve over hot rice.
**I often add vegetables such as onion, green peppers, or broccoli to
the wok after the meat has begun cooking, so they will be cooked yet
crisp.
Source: Found while surfing the nets Reproduced for you in MM format
by Fred Goslin in WATERTOWN NY on CYBEREALM Bbs, home of KOOKNET @
(315) 786-1120
Servings: 2 servings
Bul-Ko-Kee Or "Fire Beef" Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
Written recipes as a concept can be found way back into history, at least as far back into recorded history as ancient Egypt, and quite possibly further than that. Interesting though that is, in the main part, these ancient cook books were just very simple hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe discovered so far, according to historians are a few ancient 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 those who drank it feel wonderful and blissful. During Roman times 25BC a roman called Apicius compiled a number of documents which described recipes cooked by wealthy Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the Roman chefs used a wide range of spices and herbs, including some that we all recognise like basil, fennel and asafoetida. Closer to modern times, there were two interesting recipe books which appeared in the 1300s - one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these books are not about the curry that is served today, but rather descriptions of the types of food enjoyed by the rich and powerful of the period. Later, in the 15th century, people returning from the crusades brought us many new foods and herbs from middle-east cuisine, including spices such as coriander, basil and rosemary. The introduction of these new herbs and spices caused an increase in publications on food, the majority of which are now in private collections. During the succeeding few centuries, the rich and powerful families of Wesstern Europe tried to serve up the most extravagent meals, and because of this chefs and their recipes were much in demand. Even so, it wasn`t until the nineteenth century that fine cookery and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to assembling, testing, and recording recipes to allow everyone to enjoy them. By the time we get to the twentieth century, cookery books were starting to become popular mostly as a result of higher levels of literacy, increased leisure time and having more money. Like it or not, the introduction of TV brings us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing us all to access thousands of recipes just like those on this site. |
We hope you enjoy this Bul Ko Kee Or _Fire Beef_ recipe.
