1 lb beef top round steak
1 1/2 cup broccoli cut into 1 pieces
3 medium carrots, bias sliced
1 tsp cornstarch
1/2 tsp sugar
1 tsp salt
2 tbsp soy sauce
2 tbsp dry sherry
2 tbsp peanut oil
1 medium onion, cut into thin wedges
5 oz green peas, hulled
1/2 cup water chestnuts, drained & sliced t, hin
1/2 cup bamboo shoots, halved lengthwise
1 rice, cooked, hot
Directions
Partially freeze the beef to make it easier to handle and cut. Slice
very thinly across the grain into bite size strips. Cook the broccoli
and carrots, covered, in boiling salted water for 2 minutes. Drain.
Set aside. Mix the cornstarch, sugar and salt. Stir in the soy sauce
and the sherry. Set aside. Preheat a wok or large skillet over high
heat. Add oil. Stir fry the broccoli, carrots and onion until tender
crisp (about 2 minutes). Remove from the wok. Replenish the oil as
necessary. Add half the beef to the HOT(!) oil. Stir fry until
browned (2-3 minutes). Remove. Repeat with the remaining beef. Return
all the meat to the wok. Add the peas, water chestnuts and bamboo
shoots. Stir the soy mixture into the wok. Cook, stirring steadily,
until thickened and bubbly. Cook, stirring steadily, another minute
or two. Return the broccoli, carrots and onion to the wok. Cover.
Cook for 1 minute. Serve over rice.
Servings: 4 servings
Beef & Vegetable Stir-Fry Recipe brought to you by Recipe Ideas
Categories: Asian; Beef; Chinese; Meat; Vegetable
The History of Recipes
Academics have traced the existence of recipes back into the far past, in truth as far as ancient Egypt, and possibly even further than that. Interesting though that is, in the main part, these early recipes were just simple hieroglyphic recipes for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to food historians is a series of clay tablets in Sumerian 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 those who drank it feel exhilarated and blissful. As we move on, there are a couple of interesting cookery books published in the fourteenth century : one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the indian curry that we all know today, but instead recipes for the types of food prepared for the nobility of those days. During the following few hundred years, the powerful families of Wesstern Europe tried to serve up the most extravagent banquests, and as a result the best chefs and their collection of recipes were greatly in demand. Nevertheless, it was during the 1800s that fine cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, verifying, and writing down the recipes of their peers. When we get to the 1900s, recipe books were starting to become popular as a result of better eduction, people having increased free time and disposable income. |
We hope you enjoy this Beef & Vegetable Stir Fry recipe.
