8 tbsp oil
2 large potatoes, matchstick cut
1 can use frozen
1 medium onion, thinly sliced
2 garlic cloves, minced
10 oz sirloin steak, thin slice
2 tsp cornstarch
3 tsp water
1 tsp sugar
2 tsp fish sauce, nuoc mam
1 pepper, lots
Directions
1. Pour 6 tablespoons of the oil into a flat skillet, add the
potatoes and fry until brown. Drain the oil and set potatoes aside
to drain on paper towels. 2. Fry the onion and garlic in oil, then
add the beef and fry for about 1 minute or until meat is browned but
not tough. 3. Mix the cornstarch, water, sugar and fish sauce in a
small bowl, blending well. Add this to the beef and stir..add more
water if needed to make a light not too thick sauce. 4. Fold in
potatoes or...remove the potatoes to a serving dish then spoon beef
and sauce over the potatoes. 5. If you like, sprinkle with lots of
black pepper.
Servings: 2 servings
Beef & French Fries Recipe brought to you by Recipe Ideas
Categories: Beef; French; Meat; Vegetable
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions back into ancient history, in fact as far into history as pharonic Egypt, and maybe even further. Interesting though that maybe, in the main part, these ancient records were just primitive hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to Professor Solomon Katz, are a few stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Progressing into The time of the romans around 25BC a man called Apicius created some scripts showing how to cook the recipes cooked by wealthy roman citizens. In his publication, he tells us how the roman meals were split into hors d`oeuvre, entrees and desserts, something we still use today. This early Roman chef tells us how the Romans were skilled in the use of a wide range of herbs, including many that are still in use today like bay, fennel and parsley. Moving on, we have some interesting books which were published in the 1300s - one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the indian curry that is familiar to us all today, but instead descriptions of the types of food prepared by the chefs of the rich people of those days. Later, in the 15th century, knights returning from the crusades brought back a variety of foods and spices from Arab cuisine, including spices such as coriander, parsley, and basil. The introduction of these new herbs and spices caused a surge in books on cooking, most of which are now in academic collections. By the advent of the 1900s, cooking books are greatly in demand as a result of higher levels of literacy, leisure time and being a little richer. |
We hope you enjoy this Beef & French Fries recipe.
