2 tbsp vegetable oil
1 tsp each ground cumin and dried oregano, leaves, crushed
1 clove garlic, crushed
1 red bell pepper, cut in thin strips
1 medium onion, cut into thin wedges
2 jalapeno peppers, cut in slivers*
3 cup romaine lettuce, sliced l/4-inch th, ick
Directions
Partially freeze beef flank steak to firm (approximately 30 minutes).
Cut steak in half lengthwise; cut each half across the grain into
~s-inch thick strips. Combine oil, cumin, oregano and garlic. Heat
half of seasoned oil in large non-stick wok or skillet pan over
medium-high heat until hot. Add bell pepper, onion and jalaper-lo
pepper; stir-fry 2-3 minutes or until crisp-tender. Remove and
reserve. Stir-fry beef strips (I/2 at a time) in remaining half of
seasoned oil 2-3 minutes. Return vegetables and b eef to pan and heat
through. Serve beef mixture over lettuce. Makes 4 servings.
*To reduce the heat of jalapeno peppers, remove membranes and seeds.
PREP TIME: 15 minutes. Freezing time: Approximately 30 minutes. Cook
time: 8-10 minutes
FOOD FACTS: Per serving, calories 277; protein 24g; fat 18g;
carbohydrate 5g;g iron 3.6m (20 percent RDA); sodium 89 mg;
cholesterol 57 mg.
From the files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1 servings
Mexican Beef Stir Fry Recipe brought to you by Recipe Ideas
Categories: Asian; Beef; Chinese; Meat; Mexican
The History of Recipes
Recipes as an idea can be found back into antiquity, at least as far back into history as ancient Egypt, and quite possibly further than that. Interesting though that maybe, sadly, these early cook books were just basic pictorial instructions for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, are some tablets in the Sumerian language which recount 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 some documents describing recipes prepared by wealthy roman citizens. In his works, Apicius recounts how the roman meals were separated into starters, main course and dessert, something we still use today. He also tells us how the cooks of Roman times made use of many different spices, including a few that will be familiar to modern cooks like thyme, rue and asafoetida. Moving our culinary historical trip onwards, there are a couple of interesting books which date from the fourteenth century ; one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, they are not about the indian food that is familiar to us all today, but instead accounts of the types of meals on the menus of the upper classes. Later on, in the 15th century, the Crusaders brought back many spices and herbs from middle-east cuisine, including parsley and basil. These new spices and herbs was responsible for an increase in publications on food, many of which are kept safe in private cookery archives. Over the succeeding few centuries, the powerful families of Europe competed with each other to offer the most exotic meals, and because of this the best cooks and their recipe collections were greatly in demand. Even so, it was during the nineteenth century that fine cookery and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and publishing recipes that were common in the better off homes of the day. When we get to the 20th century, recipe publications were in great demand, mostly due to higher levels of literacy, more leisure time and being a little richer. |
We hope you enjoy this Mexican Beef Stir Fry recipe.
