Ingredients
1 lb boneless beef top sirloin
1 steak
2 tsp spicy seasoning mix --
1 divided
2/3 cup rice
1 medium orange (or apple) -- cut in
1 pieces
3 green onions -- thinly
1 sliced
1/4 cup toasted walnuts -- chopped
Directions
See recipe for Spicy Seasoning Mixture.
Cook rice according to package directions, adding 1 tsp Spicy
Seasoning Mix to the water. Should yield about 2 cups.
Heat 10-inch nonstick frying pan over medium heat 5 minutes.
Meanwhile rub 1 tsp seasoning into both sides of steak. Panbroil
steak 12 - 14 minutes for rare to medium, turning once. Season with
salt if desired. Meanwhile combine rice, fruit, onions, and walnuts.
Carve steak into 1/4 inch thick slices. Arrange beef and rice mixture
on individual plates or serving platter.
Recipe By : Beef Industry Council
From: Date: 05/28
Servings: 1 servings
Chili-Spiced Beef & Rice Salad Recipe brought to you by Recipe Ideas
Categories: Chili; Meat; Rice; Salad; Vegetable
The History of Recipes
It is possible to follow the history of `recipes` way back into history, at least as far back into recorded history as the Egyptians, and maybe further still. However, mostly, these early records were just very basic pictorial recipes for preparing food.
In fact, the oldest recipe in existence, according to academics are a few clay tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans around 25BC a roman called Apicius compiled a collection of documents describing recipes enjoyed by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into starters, main course and dessert, a very modern way of dining. Aspicius also recounts how the Roman cooks made use of a good variety of spices and herbs, including many that are still in use today for example bay, rue and dill. Later, there were a couple of interesting books from the 14th Century ; a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these have no connection with the indian curry that is popular today, but instead recipes for the types of meals cooked for the rich and wealthy people of the time. Later on, in the 15th century, knights returning from the crusades brought back many spices and herbs from the holy land, including basil and rosemary. The introduction of these new herbs and spices prompted an explosion in books on cookery, many of which are now in private libraries. Over the succeeding few centuries, the rich and powerful families of Europe competed to serve up the most exotic banquets, and consequentially the best cooks and their collection of recipes were much in demand. Even so, it wasn`t until the 19th century that fine cooking and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and writing down recipes of the day. When we get to the 20th century, cookery publications are in great demand, mostly due to better eduction, more leisure time and having more money. The TV revolution brings us TV cookery programs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Chili Spiced Beef & Rice Salad recipe.
