Ingredients
1 lb sirloin tips, cut into 1 cubes
1 tbsp sherry, dry
1 tbsp soy sauce
1 tbsp cornstarch
1/2 tsp sugar
6 1/2 tsp oil
1/8 tsp pepper, black
2 garlic clove, pressed
1 tbsp oyster sauce
2 large broccoli stalk, stems removed & cut into
1/2 cup beef broth
8 baby corn spear, drained
20 snow pea pods, fresh
1 scallion with top, chopped
Directions
Marinate the sirloin at room temp in a mixture of the sherry, soy
sauce, half the cornstarch, sugar, 1/2 teaspoon of the oil, pepper,
and garlic for one hour. Heat a tablespoon of the remaining oil in a
wok over high heat. Stir-fry beef quickly, until the meat is medium
rare. Remove and set aside.
Mix the remaining cornstarch with the oyster sauce. Reheat the wok
with the remaining oil. Add the broccoli and carrots; stir-fry for
30 seconds.
Add the broth, cover the wok, and steam for approximately one minute
or until the vegetables are tender-crisp. Add the corn, snow peas,
scallion, beef & oyster-cornstarch mixture. Heat quickly, until the
sauce is clear and thickened. Serve immediately. ~--*The Cereal
Murders* Diane Mott Davidson
Servings: 4 servings
Chinese Beef Stir-Fry W/Vegetables Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Meat; Vegetable
The History of Recipes
Recipes as an idea can be traced far back into the far past, in truth as far into history as the Egypt of the Pharoahs, and maybe even further. Having said that, sadly, these old cook books were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to academics is a series of ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. During the time of the Romans a roman called Apicius created a number of documents which described recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the meals were divided into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. Aspicius also informs us how the Romans made use of a good variety of herbs and spices, including a few that will be familiar to modern chefs such as bay, rue and parsley. Moving our culinary historical trip onwards, we find two interesting recipe books published in the 1300s ; a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these are nothing to do with the indian curry that appears on menues today, but instead recipes for the types of food prepared by the cooks of the rich and powerful of the period. Later on, in the 15th century, people returning from the crusades brought back many new foods and spices from Arab cuisine, including spices such as basil and coriander. These new spices and herbs prompted a surge in recipe books, some of which are now in private libraries. Over the next few hundred years, the families of Europe tried to offer the most extravagent banquests, and because of this chefs and their recipe collections were much in demand. Even so, it wasn`t until the 1800s that cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and publishing recipes for their fellow cooks to enjoy. When we get to the 20th century, cookbooks were starting to become popular as a result of higher levels of literacy, leisure time and having more disposable income. The arrival of TV gave us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Chinese Beef Stir Fry W_Vegetables recipe.
