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
Recipes as an idea can be traced far back into ancient history, in fact as far into history as pharonic Egypt, and quite possibly further than that. However, sadly, these early records were just primitive pictorial recipes for preparing food.
In an interesting twist, the most ancient recipe found, according to academics is a collection of ancient tablets in Sumerian describing 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 drank it feel exhilarated. Moving our culinary historical trip onwards, there were some interesting books which were published in the fourteenth century : a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, they are not about the indian curry that is familiar to us all today, but instead recipes for the types of food served to the rich people of those days. Later on, in the 15th century, people returning from the crusades brought us a variety of foods and spices from the East, including spices like basil and rosemary. These new herbs and spices was responsible for a torrent in books on cookery, most of which are kept safe in private collections. Over the next few hundred years, the rich and powerful families of the West strove to serve up the most extravagent meals, and as a result the best chefs and their collection of recipes were at a premium. Nevertheless, it was during the nineteenth century that fine cooking and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and recording popular recipes of the day. The arrival of TV gave us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Chinese Beef With Vegetables (Lf) recipe.
