Ingredients
1 1/2 lb flank steak
1 can beef consomme (10 1/2 oz)
1/4 cup soy sauce
1/4 tsp ground ginger
1 package green onions, sliced
2 tbsp cornstarch
2 tbsp cold water
7 oz frozen pea pods, partly thaw
Directions
Thinly slice flank steak diagonally across the grain. Combine strips
in slow cooker with consomme, soy sauce, ginger and onions. Cover and
cook on low for 5 to 7 hours. Turn control to high. Stir in
cornstarch that has been dissolved in cold water. Cook on high for
10-15 mnutes or until thickened. Drop in pea pods the last 5
minutes. Serve over hot rice.
Servings: 4 servings
Chinese Beef & Pea Pods Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Meat; Slow Cooker
The History of Recipes
Historians have proved the existance of recipes way back into ancient history, certainly as far back as ancient Egypt, and possibly even further. In practice though, generally, these old cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe discovered, according to experts in ancient history is a series of stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius wrote a number of documents which described recipes prepared by the Romans. In his publication, Apicius recounts how the meals were divided into appetizers, entrees and dessert, a very modern way of dining. Aspicius tells us how the Roman cooks used a wide range of herbs and spices, including some that we all recognise for example basil, mint and dill. Later, in the fifteenth century, people returning from the crusades brought back many new foods and herbs from the holy land, including spices such as basil and rosemary. The introduction of these new herbs and spices led to an outbreak in publications on food, the majority of which are kept safe in private libraries. For the decades that followed, the powerful and rich houses tried to lay on the most extravagent meals, and consequentially chefs and their collection of recipes increased in prestige. Even so, it was during the 1800s that fine cookery and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, verifying, and writing down recipes common in their social group. The arrival of television gave us celebrity chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Chinese Beef & Pea Pods recipe.
