3/4 lb round/rump steak
1 tbsp soy sauce
1 tsp salt
1 tbsp sugar
8 fresh mushrooms
1/2 lb bean sprouts
6 oz bamboo shoots (can)
3 green onions (scallions)
1 egg
2 cup beef stock
2 tbsp cornstarch
1 tsp seseme oil
2 cup dried egg noodles
1 deep frying oil
Directions
Slice beef about 1 inch long 1/2 inch wide and as thin as possible.
Mix the salt, sugar and soy sauce together and mix well, then ad the
beef and marinate for at least one hour, longer for more flavor. Wash
and slice the mushrooms, including stems. Slice the bamboo into thin
strips; slice the scallions into 1 inch pieces; soak, rinse and drain
the bean sprouts. In a seperate bowl, mix the cornstarch and beef
stock together.
Drain the beef reserving the marinade. Heat the seseme oil and stir
fry the beef for 4 to 5 minutes. Ad the cornstarch mixture and
remaining marinade, bring to a boil stirring constantly; ad the
vegetables and simmer for 5 minutes longer. Cook noodles in boiling
water for 4 to 5 minutes; drain thoroughly. Deep fry as needed
draining on absorbent paper. Beat the egg adding 1 tablespoon water
and pour onto lightly oiled skillet. Make a small thin omelet and
slice into thin strips. Place cooked noodles on hot dish, top with
beef mixture and garnish with the strips of omelet.
Servings: 4 servings
Beef Chow Mein Recipe brought to you by Recipe Ideas
Categories: Asian; Beef; Chinese; Meat
The History of Recipes
Academics have tracked the existence of recipes way back into ancient history, in truth as far back as pharonic Egypt, and maybe even further. Interesting though that is, in the main part, these early recipes were just primitive hieroglyphic recipes for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to historians are some stone 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 tried it feel exhilarated. As our culinary historical trip moves to more modern times we have two books published in the 1300s ; one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the curry that is served today, but instead accounts of the types of food prepared by the chefs of the rich and powerful. Over the next few centuries, the rich families of Europe tried to offer the most extravagent banquests, and as a consequence, chefs and their recipe collections were greatly in demand. However, it wasn`t until the 19th century that formal cookery and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, trying out, and publishing popular recipes of the day. By the arrival of the twentieth century, cooking publications are starting to become popular as a result of more people being able to read, leisure time and having more money. |
We hope you enjoy this Beef Chow Mein recipe.
