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
It is quite feasible to prove the history of written cooking instructions way back into antiquity, at least as far as the Egyptians, and potentially, even further back. Interesting though that is, mostly, these old recipes were just basic hieroglyphic instructions for preparing meals.
Interestingly, the oldest recipe discovered, according to academics are some tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. Closer to modern times, there were a couple of interesting books from the fourteenth century ; a cookery book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the curry that is popular today, but rather recipes for the types of meals eaten by the nobility of those days. During the next few hundred years, the rich and powerful families of Europe competed with each other to serve up the best banquets, and consequentially the best chefs and their recipe collections were at a premium. However, it was during the 19th century that formal cookery and recipe collections really came of age. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, verifying, and publishing the recipes that were being prepared for the better households. By the time we get to the twentieth century, cookery publications are in high demand, due to better eduction, people having increased spare time and having more disposable income. Like it or not, the introduction of TV brings us cooking programs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Beef Stir Fry With Tri Color Peppers (Rsf recipe.
