Ingredients
1 cornstarch
3 tbsp soy sauce
1 sugar
1 pepper
1 lb sirloin tip, sliced 1/8 in.
1 oil (peanut)
1 each onion, sliced
2 each green peppers, sliced
2 each stalks celery, sliced
1/4 cup cold water
1/2 tsp msg
3,4 each tomatoes, cut into wedges 3,4
Directions
Mix 2 teaspoons cornstarch, soy sauce, 1 teaspoon sugar, pinch of
salt and pepper; add sirloin.
Marinate for 10 to 15 minutes. Drain sirloin; fry in small amount
of hot oil over high heat until meat loses red color. Push to outer
edge of pan. Add small amount of oil; cook onion, green peppers and
celery for 5 minutes. Make paste of 2 tablespoons cornstarch and
water; stir in 1 teaspoon sugar, msg and salt and pepper to taste.
Add to sirloin mixture; cook stirring, until sauce is clear. Add
tomatoes and green onions, remove from heat. Serve. 4-6 servings.
FROM: DOLORES ADAMS (cFXM67A)
Servings: 4 servings
Pepper Steak W/Onions *** (Cfxm67a) Recipe brought to you by Recipe Ideas
Categories: Meat; Vegetable
The History of Recipes
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In an interesting twist, the most ancient recipe discovered, according to experts in ancient history are some ancient tablets in 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 those who drank it feel wonderful and blissful. Later on, in The time of the romans 25BC a man called Apicius created some documents showing how to cook the recipes prepared by wealthy roman citizens. In his works, Apicius describes how the meals were divided into hors d`oeuvres, main meal and afters, a very modern way of dining. This early Roman chef tells us how the early Romans made use of many spices and herbs, including a few that will be familiar to modern chefs for example bay, mint and parsley. Later on, in the 15th century, knights returning from the crusades brought back many new foods and spices from the holy land, including coriander, parsley, and rosemary. These new herbs and spices caused an explosion in manuscripts on cooking, the majority of which are kept safe in private collections. Over the succeeding few centuries, the rich families of the West strove to lay on the most extravagent banquests, and consequentially the best cooks and their recipes could command a high salary. Nevertheless, it wasn`t until the 1800s that formal cookery and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and recording popular recipes of the day. The TV revolution brought us TV cooks and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing us all to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Pepper Steak W_Onions ___ (Cfxm67a) recipe.
