1 cooking spray
3 lb boneless top round steak
1 thinly sliced
1 1/2 large bell pepper thinly sliced
2/3 cup water
1 tsp beef boullion
2 tbsp teriyaki sauce
1 medium garlic clove
1 tbsp plus 1 t cornstarch
1 1/2 medium tomato thinly sliced
2 cup hot cooked rice
1 medium onion, thinly sliced
Directions
Spray skillet with cooking spray. Saute beef and remove. Saute onion
and garlic in skillet until tender. Add pepper and a small amount of
water to onion and garlic; cover and cook on low until tender. Sprin-
kle with boullion granules and add teriyaki sauce and 2/3 c water. In
a measuring cup, make a paste with the 1/4 cup hot water and corn
starch. Pour into the skillet and cook for a few minutes until thick.
Add tomato and cook until tender. Serve over hot cooked rice.
Servings: 4 servings
Low Fat Pepper Steak From Carol Creel Recipe brought to you by Recipe Ideas
Categories: Diet; Healthy; Low Fat; Meat
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions way back into the distant past, in fact as far back into history as the Egypt of the Pharoahs, and possibly even further. Having said that, sadly, these early cookbooks were just simple pictorial recipes for food preparation.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of stone tablets in ancient Sumerian which describe the making 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 `exhilarated, wonderful and blissful`. As we move into The time of the romans 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were divided into starters, entrees and afters, something that is very familiar to us today. This early Roman chef informs us how the ancient chefs made use of a wide range of herbs, including a few that will be familiar to modern cooks like thyme, mint and parsley. As our culinary historical trip moves on a few more years we find some books from the 14th Century - one book called `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the indian curry that we all know today, but instead descriptions of the types of meals prepared by the chefs of the nobility of that period. In the fifteenth century, people returning from the crusades brought back a variety of foods, spices and herbs from Arab countries, such as coriander, parsley, and rosemary. The introduction of these new herbs and spices prompted an outbreak in recipe books, most of which are kept safe in academic collections. During the succeeding few hundred years, the powerful and rich strove to serve up the best banquets, and as a consequence, cooks and their recipes were greatly in demand. Even so, it wasn`t until the 1800s that cookery and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and writing down recipes for their fellow cooks to enjoy. By the arrival of the 20th century, cookbooks are greatly in demand due to more people being able to read, people having more spare time and having more money. Like it or not, the introduction of television gave us TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Low Fat Pepper Steak From Carol Creel recipe.
