Ingredients
1 lb round steak
1 envelope french's brown
1 gravy mix
1 tbsp soy sauce
1 tsp sugar
1/8 tsp ground ginger
3 tbsp salad oil
1 package frozen french style green
1 beans 10 oz.
2/3 cup water
Directions
Slice steak diagonally into thin strips. Combine contents of gravy
mix, soy sauce, sugar and ginger. Pour over meat; toss to cover; Heat
1/2 of the oil in a large skillet. Add green beans and cook,
stirring, 5 minutes until tender and crisp. Remove from pan. Heat
remaining oil in same pan. Add steak. Cook for 3 to 5 minutes,
stirring until brown. Add beans and water. Cook, stirring until
heated. Serve over hot rice. Randy Rigg
Servings: 1 servings
Chinese Beef & Beans Recipe brought to you by Recipe Ideas
Categories: Asian; Bean; Chinese; Meat; Vegetable
The History of Recipes
Written recipes as a concept can be observed back into the distant past, in fact as far into history as the ancient Egyptians, and quite possibly further than that. Having said that, sadly, these early records were just very basic hieroglyphic instructions for preparing food.
In an interesting twist, the most ancient recipe in existence, according to experts are some stone tablets in ancient Sumerian describing 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 anyone who drank it feel exhilarated and blissful. Much later, in Roman times a man called Apicius assembled a number of documents showing how to cook the recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into appetizers, main course and desserts, something that is very familiar to us today. Aspicius also recounts how the cooks of his times made use of many spices and herbs, including some that we all recognise for example basil, fennel and dill. Continuing our culinary historical journey, there are some books which date from the fourteenth century : a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these two books are not about the indian curry that appears on menues today, but instead accounts of the types of meals on the tables of the rich people of the period. Later on, in the 15th century, the Crusaders brought back a variety of spices and herbs from Arab countries, including basil and rosemary. These new foods and spices led to a torrent in recipe books, some of which are kept safe in private cookery archives. Over the succeeding few hundred years, the powerful families of Wesstern Europe strove to serve up the most exotic banquets, and as a consequence, the best cooks and their collection of recipes were highly sought after. Nevertheless, it was during the nineteenth century that cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collating, testing, and writing down recipes of the day. When we get to the twentieth century, recipe books are greatly in demand mostly due to more people being able to read, more leisure time and disposable income. |
We hope you enjoy this Chinese Beef & Beans recipe.
