Ingredients
1 tsp peanut oil
2 tsp water
12 oz round steak, trimmed of fat
1 cut diagonally into
Directions
1 medium Onion -- chopped 1/4 teaspoon Ground ginger 2
cups Broccoli -- chopped Carrots -- sliced 1 cup Beef stock 1 cup
Snow peas 1/2 cup
: Water chestnuts -- drained sliced 1/2 cup Bean sprouts 1
tablespoon Soy sauce 1 tablespoon Cornstarch -----PER SERVING-----
*cals *mg chol *gm dietary fiber *gm fat *mg sodium (analyses do not
~- include the rice, wh 1gm of fat per -- 1/2 cup
Place oil and water in large skillet or wok and heat over med-high
heat. Add meat and onion and brown lightly. Add remaining ingredients
except soy sauce and cornstarch. Cover and cook until vegetables are
just tender. Mix the soy sauce and cornstarch together to make a
paste. Stir into the other ingredients and cook, stirring
occasionally, until thickened. Serve with brown rice. Makes 4
servings.
Recipe By :
Servings: 4 servings
Chinese Beef With Vegetables (Lf) Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Meat; Vegetable
The History of Recipes
Written cooking instructions as an idea can be traced far back into antiquity, at least as far into history as early Egypt, and possibly even further than that. Interesting though that is, sadly, these ancient cookbooks were just very simple hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe discovered, according to academics is a series of clay tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. As we move into The time of the roman empire around 25BC a roman called Apicius wrote some documents detailing recipes cooked by his fellow Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the Romans were skilled in the use of a wide range of aromatic flavors, including many that are still in use today such as thyme, fennel and dill. Moving our culinary historical trip onwards, we find some recipe books which appeared in the 14th Century ; a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the spicy food that is served today, but rather accounts of the types of food prepared by the chefs of the upper classes. In the 15th century, people returning from the crusades brought back many foods and herbs from the holy lands, such as basil and coriander. These new foods and tastes caused a torrent in manuscripts on cookery, the majority of which still exist in private cookery archives. When we get to the 1900s, cook books are in great demand, mostly as a result of better eduction, more free time and having more disposable income. |
We hope you enjoy this Chinese Beef With Vegetables (Lf) recipe.
