Ingredients
1/2 lb steak, thinly sliced
1 tsp corn starch
1 tsp soy sauce
2 tsp rice wine
1/4 tsp oil
2 large green peppers
1 medium onion
1 clove garlic
1 slice ginger
4 tsp cornstarch
1 cup chicken broth
2 tbsp soy sauce
1/4 tsp sugar
1 tbsp chinese black beans
1 (fermented black beans)
2 tbsp oil
1/2 tsp salt
Directions
PREPARATION: Cut steak on the diagonal into 1/4-inch slices each 2
inches long. Mix 1 teaspoon cornstarch, 1 teaspoon soy sauce, 2
teaspoons rice wine, 1/4 teaspoon sugar and 1/4 tsp oil. Pour this
mixture over beef, mix well, and let stand for 15 minutes.
Cut peppers in half, remove seeds. Cut into 1/4-inch long strips.
Smash, peel, and mince garlic. Peel and mince ginger root. In a cup,
mix together 4 teaspoon cornstarch, 1 cup chicken broth, 2 tablespoon
soy sauce, and 1/4 teaspoon sugar. Wash black beans and drain. Mash.
COOKING: Heat 1 tablespoon of the oil with 1/2 teaspoon salt over high
heat. Add beef and stir-fry 1 minute. Remove beef from pan and set
aside. Clean the pan. Heat the other tablespoon of oil over high
heat. Add the mashed black beans, garlic, and ginger root; stir-fry
for about 1 minute. Add green pepper and onion. Stir-fry for 2
minutes. (The pepper slices should remain crisp.) Return beef to
skillet and add the cornstarch mixture. Cook and stir until
thickened, about 1 minute. Serve.
Servings: 1 servings
Chinese: Beef With Green Pepper (Lot Tzu Ngow Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Meat; Vegetable
The History of Recipes
It is possible to follow the history of `recipes` way back into the distant past, in truth as far back as the Egypt of the Pharoahs, and possibly even further. In practice though, mostly, these ancient cook books were just very simple pictorial instructions for meal preparation.
Later on, in The time of the romans around 25BC a man called Apicius assembled a number of documents which described recipes cooked by the Romans. He describes how the meals were divided into starters, main meal and desserts, a very modern way of dining. This early Roman chef describes how the ancient cooks used a wide range of herbs and spices, including some familiar names for example basil, mint and asafoetida. For the decades that followed, the powerful families of Wesstern Europe tried to offer the most extravagent banquests, and as a consequence, cooks and their recipe collections were much in demand. Notwithstanding that, it was during the 19th century that fine cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, verifying, and writing down the recipes of their peers. By the time we get to the 20th century, recipe books are starting to become popular as a result of more people being able to read, more free time and having more disposable income. |
We hope you enjoy this Chinese_ Beef With Green Pepper (Lot Tzu Ngow recipe.
