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
It is quite possible to follow the history of recipes far back into distant history, in truth as far as ancient Egypt, and possibly even further than that. However, sadly, these early recipes were just very basic hieroglyphic recipes for preparing meals.
In fact, the most ancient recipe discovered, according to experts are a few tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a few documents which described recipes enjoyed by his fellow Romans. In his works, he tells us how the roman meals were separated into starters, main meal and afters, a style of dining still practiced today. He also describes how the cooks of his times were skilled in the use of a wide range of spices, including a few that will be familiar to modern cooks for example thyme, mint and dill. In the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from the holy lands, including coriander, parsley, and basil. These new foods and spices led to an explosion in manuscripts on cookery, many of which still exist in academic collections. When we get to the 1900s, cookery publications were increasing in popularity due to better eduction, more leisure time and a general increase in wealth. The arrival of TV brings us celebrity chefs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing everyone to access thousands of recipes just like those on this web site. |
We hope you enjoy this Beef Chop Suey recipe.
