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
Transcribed cooking instructions as a concept can be observed way back into the far past, in truth as far into history as ancient Egypt, and possibly even further. In practice though, in the main part, these old recipes were just simple hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to historians is a series of clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. Much later, in Roman times a roman called Apicius assembled a collection of documents which described recipes cooked by wealthy roman citizens. In his publication, Apicius describes how the meals of wealthy Romans were separated into starters, entrees and afters, something that is very familiar to us today. He also describes how the ancient cooks were skilled in the use of many herbs and spices, including many that are still in use today like thyme, fennel and dill. Later on, in the 15th century, knights returning from the crusades brought back many new spices and herbs from Arab cuisine, such as basil and coriander. The introduction of these new tastes was responsible for a surge in manuscripts on cookery, some of which still exist in academic collections. Over the succeeding few hundred years, the upper-class families of Europe tried to offer the most exotic meals, and because of this cooks and their recipe collections were much in demand. Notwithstanding that, it was during the 1800s the formal cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collating, verifying, and recording recipes that were common in the better off homes of the day. When we get to the twentieth century, cooking books are starting to become popular mostly due to higher levels of literacy, more spare time and having more money. |
We hope you enjoy this Pepper Steak W_Onions ___ (Cfxm67a) recipe.
