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 follow the history of transcribed cooking instructions way back into the distant past, in fact as far into history as the Egyptians, and possibly even further. However, in the main part, these ancient recipes were just simple pictorial instructions for preparing food.
In fact, the most ancient recipe discovered so far, according to experts in ancient history are some stone tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. Progressing into Roman times around 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes cooked by wealthy Romans. In his publication, he tells us how the meals were split into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the Roman chefs used many different aromatic flavors, including a few you will know like bay, rue and parsley. For the next few years, the powerful families of the West strove to serve up the best banquets, and because of this cooks and their recipe collections increased in prestige. Nevertheless, it was during the 19th century that cooking and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, trying out, and publishing recipes to help cooks of their time. By the arrival of the 20th century, cooking books are in high demand, as a result of more people being able to read, more spare time and a general increase in wealth. |
We hope you enjoy this Low Fat Pepper Steak From Carol Creel recipe.
