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 With Vegetables Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Meat; Vegetable
The History of Recipes
We are able to follow the history of written recipes back into history, at least as far back into recorded history as early Egypt, and quite possibly further than that. However, generally, these ancient cook books were just very basic hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history are a few ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. During the time of the Roman Empire a man called Apicius compiled a few documents which described recipes prepared by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the cooks of his times were skilled in the use of a good variety of herbs, including a few that are still present in modern kitchens like bay, mint and parsley. Over the following few hundred years, the wealthy families of the West tried to lay on the most exotic banquets, and as a consequence, cooks and their recipes increased in prestige. Even so, it wasn`t until the 19th century that formal cookery and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collecting, verifying, and recording recipes to help cooks of their time. By the arrival of the 20th century, cooking books were increasing in popularity mostly due to more people being able to read, people having more spare time and a general increase in wealth. |
We hope you enjoy this Chinese Beef Stir Fry With Vegetables recipe.
