1 lb beef round steak
1 tbsp vegetable oil
1 tsp sesame oil
1 tbsp low-sodium soy sauce
3 celery stalk, thinly sliced diagonally
2 medium size onions, sliced
1 cup chicken broth
2 cup bean sprouts, rinsed
Directions
Trim any fat from steak and dice. In a large non-stick skillet or
wok, heat oils and stir-fry meat over high heat 1 minute. Stir in soy
sauce. Remove meat with a slotted spoon and keep warm. Add celery,
onions and broth to the skillet. Bring to a boil, reduce heat and
cook 5 minutes. Add bean sprouts. Cook 3 minutes more, then return
meat and stir to heat. Serve with Confitti Rice and Sesame Spinach
Salad. Food Exchange per serving: 3 MEAT EXCHANGE + 2 VEGETABLES
EXCHANGE CAL: 243; CHO: 64mg; CAR: 9g; PRO: 28g; SOD: 200mg; FAT: 11g
Souce: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and
yours via Nancy O'Brion and her Meal-Master
Servings: 4 servings
Beef Chop Suey Recipe brought to you by Recipe Ideas
Categories: Asian; Beef; Chinese; Meat
The History of Recipes
Academics have tracked the existence of recipes far back into the distant past, certainly as far as ancient Egypt, and possibly even further. However, mostly, these early recipes were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to academics are some 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 anyone who drank it feel wonderful and blissful. As our culinary historical trip moves to more modern times there were a couple of cookery books which appeared in the 1300s - a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, they are nothing to do with the indian curry that is popular today, but rather descriptions of the types of food prepared by the cooks of the rich and wealthy people of the period. Over the next few centuries, the upper classes competed to lay on the most exotic meals, and because of this cooks and their recipes were much in demand. Even so, it was during the 1800s that fine cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and publishing recipes to help cooks of their time. By the arrival of the twentieth century, cookery books are highly popular mostly as a result of higher levels of literacy, more free time and having more disposable income. |
We hope you enjoy this Beef Chop Suey recipe.
