Ingredients
1 lb beef rump steak
4 tbsp vegetable oil
8 green onions
2 cloves garlic
1 piece fresh ginger root
2/3 cup unsalted roasted cashews
1/2 cup water
4 tsp cornstarch
4 tsp soy sauce
1 tsp sesame oil
1 tsp oyster sauce
1 tsp chinese chili sauce
Directions
1. Remove and discard fat from meat. Cut meat across the grain into
thin slices about 2 inches long. Heat 2 tablespoons of the vegetable
oil in wok over high heat. Stir-fry half of the meat in oil until
brown, 3 to 5 minutes. Remove from wok. Cook remaining meat and
remove from wok.
2. Cut green onions into 1/inch pieces. Crush garlic. Pare ginger
and chop finely.
3. Heat remaining 2 tablespoons vegetable oil in wok over high heat.
Add onions, garlic, ginger and cashews. Stir-fry 1 minute.
4. Mix meat into cashew-vegetable mixture. Combine all remaining
ingredients and pour over meat mixture. Cook and stir until liquid
boils and thickens.
Servings: 4 servings
Chinese Beef With Cashews Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Meat; Nut
The History of Recipes
Experts have tracked the existance of recipes back into ancient history, in truth as far into history as the Egyptians, and maybe even further. Interesting though that maybe, these, ancient records were just basic hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to experts is a collection of clay tablets in ancient Sumerian 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 anyone who tried it feel wonderful. During the time of the Romans a roman called Apicius wrote a number of documents which described recipes prepared by wealthy Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and dessert, something we still use today. Aspicius informs us how the early Romans used a wide range of spices, including a few that are still present in modern kitchens such as thyme, mint and dill. Later on, in the 15th century, people returning from the crusades brought back many new spices and herbs from Arab cuisine, such as coriander, basil and rosemary. These new culinary innovations prompted a surge in publications on food, most of which still exist in private cookery archives. Over the succeeding few centuries, the powerful and rich houses tried to lay on the most exotic meals, and because of this cooks and their recipes became highly prized. Notwithstanding that, it wasn`t until the 1800s that fine cookery and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to assembling, testing, and recording the recipes that were being prepared for the better households. When we get to the 20th century, cook books were increasing in popularity mostly due to higher levels of literacy, more free time and disposable income. |
We hope you enjoy this Chinese Beef With Cashews recipe.
