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
It is quite possible to prove the history of recipes back into distant history, certainly as far back as the ancient Egyptians, and maybe further still. In practice though, in the main part, these early recipes were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
During Roman times 25BC a Roman scholar, called Apicius, assembled some scrolls describing recipes enjoyed by his fellow Romans. He describes how the meals of wealthy Romans were split into hors d`oeuvre, main course and afters, something that is very familiar to us today. Aspicius tells us how the Roman chefs were skilled in the use of a good variety of aromatic flavours, including a few that will be familiar to modern chefs such as bay, mint and dill. In the fifteenth century, knights returning from the crusades brought us many spices and herbs from the East, including coriander, parsley, and rosemary. The introduction of these new tastes prompted a torrent in manuscripts on cooking, some of which are now in private libraries. By the arrival of the 1900s, recipe books were in high demand, mostly due to increased literacy, people having more leisure time and disposable income. |
We hope you enjoy this Beef Chow Mein recipe.
