Ingredients
4 medium tomatoes
2 lb flank steak
3 tbsp soy sauce
2 tbsp dry sherry
1 cl garlic,minced
1/2 tsp ground ginger
1/8 tsp ground black pepper
2 tbsp oil
1 medium green pepper,sliced
1 medium onion,sliced
1 beef bouillon cube
3/4 cup boiling water
2 tbsp cornstarch
2 tbsp cold water
Directions
Thinly slice beef on the diagonal (for easy slicing,place meat in the
freezer until slightly frozen);place in a snug-fitting bowl.Combine
soy sauce,sherry,garlic,and black pepper;pour over meat,tossing to
coat completely.Cover and refrigerate 8 to 10 hours.
In a large skillet or wok,heat oil. Add green pepper and onion saute
for 2 minutes.Dissolve bouillon cube in boiling water. Add beef and
marinate.Bring to boiling point.Reduce heat and simmer,covered for 8
minutes.Blend cornstarch with cold water. Stir into mixture in
skillet.Cook and stir until thickened.Cut tomatoes into wedges;add to
skillet;stir gently.Cover and simmer, just until tomatoes are
hot,about 3 minutes.Serve hot over rice with scallions,if
desired.Serves 6 to 8.
Servings: 8 servings
Chinese Beef & Tomatoes Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Meat; Tomato; Vegetable
The History of Recipes
Food historians have traced the existence of recipes way back into history, at least as far as the Egypt of the Pharoahs, and maybe even further. However, sadly, these early cookbooks were just very simple hieroglyphic recipes for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few ancient tablets in the Sumerian language which describe 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 tried it feel `blissful`. As our culinary historical trip moves on a few more years there were two interesting books published in the 1300s ; one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these are unconnected to the spicy food that is familiar to us all today, but instead recipes for the types of food on the menues of the rich people of the period. Over the following few hundred years, the rich and powerful families of Europe competed with each other to serve the most extravagent banquests, and because of this chefs and their recipe collections were greatly in demand. Nevertheless, it wasn`t until the 19th century that cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and publishing recipes to help cooks of their time. The introduction of television brings us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Chinese Beef & Tomatoes recipe.
