1 no ingredients
Directions
1 lb Beef -- tenderloin
1 ts Sesame oil
1 TB Soy sauce
1/4 ts Garlic powder
1/4 ts Ginger
1/4 ts Cumin
1 c Onion -- slivered
3/4 c Green bell pepper-(2 1/2" x
: 2 1/2")
3/4 c Yellow
1 c red bell pepper
1 c red bell pepper
2 TB White wine vinegar directio DIRECTIONS: Trim fat from (*I
used beef) pork, and cut crosswise into 1/4 inch slices. Heat oil in
a large non-stic skillet over high heat until hot. Add pork, soy
sauce, and next 3 ingredients; stir fry 3 minutes or until pork is
done. Remove pork mixture from skillet; set aside and keep warm.
Place skillet over medium-high heat; add onion and bell peppers, and
stir fry 5 minutes. Return pork mixture to skillet; add vinegar, and
cook 1 minute. Yield: 4 servings. About 166 calories per 1 cup
serving. My family absolutely l *I changed this from pork to beef in
recipe and ingredient list. FROM: CATHERINE LESLIE (RSFH58B)
Recipe By :
From: Sweeney
+0800 (
Servings: 4 servings
Beef Stir Fry With Tri-Color Peppers (Rsf Recipe brought to you by Recipe Ideas
Categories: Asian; Beef; Chinese; Meat; Stir Fry
The History of Recipes
Experts have proved the existence of recipes far back into the distant past, at least as far as the early Egyptians, and quite possibly further than that. In practice though, in the main part, these early records were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. As we move into The time of the roman empire 25BC a roman called Apicius created a collection of scripts describing recipes enjoyed by the Romans. In his publication, he tells us how the meals were divided into hors d`oeuvres, main meal and dessert, a very modern way of dining. Aspicius also informs us how the ancient Romans used a wide range of spices, including a few that will be familiar to modern cooks like bay, fennel and dill. Over the following few hundred years, the upper classes competed with each other to serve the most exotic banquets, and consequentially the best cooks and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, testing, and publishing recipes to allow everyone to enjoy them. By the arrival of the 20th century, cookery books are in high demand, mostly due to better eduction, more leisure time and being a little richer. |
We hope you enjoy this Beef Stir Fry With Tri Color Peppers (Rsf recipe.
