Ingredients
2 tbsp vegetable oil
2 minced garlic cloves
1/4 cup chopped onion
2 tsp salt
1 fresh ground pepper
1/4 lb snow peas, stems removed
1/2 medium cauliflower head, broken into flowe, rets
1 cup chicken broth/stock
1 tbsp cornstarch
1 lb very thin sliced flank steak
1/4 cup soy sauce
Directions
Cut steak into 2-inch strips; mix cornstarch and soy sauce and set
aside. Heat chicken stock and set aside. Heat oil in heavy skillet or
wok until very hot. Add garlic and cook for 2-3 minutes. Add beef and
saute quickly, keeping it moving, just until it loses color, about 30
seconds.
Add onion, salt and pepper to taste, stirring constantly for another
half minute or so. Add chicken broth, bring quickly to the boil, then
add cauliflower pieces, a few at a time. Cook 3 minutes, then add
snow peas, stirring constantly, for another few minutes. After 7
minutes maximum, cauliflower should be tender and pea pods a bright
green. Add soy sauce mixture, mix thoroughly, and stir until
thickened. Turn into heavy serving dish and serve immediately.
Servings: 6 servings
Beef~ Cauliflower~ & Snow Peas Recipe brought to you by Recipe Ideas
Categories: Asian; Beef; Chinese; Meat; Vegetable
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Food historians have proved the existence of recipes far back into the distant past, at least as far into history as the early Egyptians, and possibly even further. However, generally, these ancient records were just very simple hieroglyphic instructions for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to experts in ancient history is a collection of ancient 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 having made anyone who tried it feel exhilarated. Progressing into The time of the romans 25BC a roman called Apicius created a few documents detailing recipes cooked by wealthy roman citizens. In his publication, he recounts how the meals were divided into starters, main meal and dessert, a style of dining still practiced today. He also recounts how the cooks of his times used many different spices, including a few that will be familiar to modern chefs such as thyme, rue and asafoetida. As our culinary historical trip moves to more modern times we find two recipe books dating from the 1300s : a book entitled `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, they are unconnected to the indian food that is popular today, but instead accounts of the types of food enjoyed by the nobility of that period. In the 15th century, people returning from the crusades brought us many foods, spices and herbs from Arab cuisine, such as coriander, parsley, basil and rosemary. These new foods and spices was responsible for an eruption in publications on food, many of which are now in private cookery archives. By the arrival of the twentieth century, cookbooks were in great demand, due to higher levels of literacy, more free time and a general increase in wealth. The introduction of television gave us TV cookery programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Beef~ Cauliflower~ & Snow Peas recipe.
