Ingredients
1 1/4 lb boneless top sirloin, trimmed of fa, t
1/2 tsp ground ginger
1 tsp sugar
3 tbsp soy sauce
2 tsp cornstarch
1 tbsp vegetable oil
1 cup water
3/4 cup quick-cooking long-grain rice
1 lb fresh broccoli, trimmed, cut into 1, -inch pieces
Directions
With a sharp knife, cut the steak diagonally across the grain into
thin slices. In a medium bowl, mix together the ginger, sugar, soy
sauce, and cornstarch. Add the meat strips and toss to mix well. Let
stand for 5 to 10 minutes. In a 10-inch skillet, heat the oil over
high heat until hot. Add the meat mixture. Cook, stirring, over high
heat, until the meat loses its redness, 5 to 5 minutes. Remove to a
plate. Add the water, rice, and broccoli to the skillet and heat to
boiling. reduce the heat to medium-low, cover, and simmer for 5 to 6
minutes, or until the broccoli is tender. Return the meat to the
skillet and heat to boiling, stirring often. Reduce the heat and
simmer, stirring, for 1 minute.
Servings: 6 servings
Chinese-Style Beef Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Meat
The History of Recipes
We can read the history of `recipes` back into ancient history, at least as far back as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, in the main part, these early records were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of tablets in the Sumerian language 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 making drinkers feel `exhilarated, wonderful and blissful`. Later on, in Roman times around 25BC a man called Apicius created some scripts detailing recipes cooked by wealthy Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into starters, entrees and afters, something that is very familiar to us today. Additionally, he informs us how the Romans were skilled in the use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks like thyme, mint and parsley. Later on in the 1400s, knights returning from the crusades brought back many foods and spices from Arab cuisine, including spices like parsley, basil and rosemary. These new foods and tastes was responsible for an outbreak in manuscripts on food, some of which are kept safe in private libraries. For the next few years, the upper-class families of Europe competed to serve up the most extravagent banquests, and because of this the best chefs and their collection of recipes were highly sought after. However, it was during the 1800s that formal cookery and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and publishing recipes that were common in the better off homes of the day. By the advent of the twentieth century, cooking books are in great demand, as a result of higher levels of literacy, people having increased free time and being a little richer. |
We hope you enjoy this Chinese Style Beef recipe.
