Ingredients
1 lb top round steak, or boneless sirlo, in, (1 to
2 tbsp oil
1 medium clove garlic, minced
1 tsp salt
1 cup beef broth, or bouillon, canned an, d undiluted
1 cup green pepper, cored, seeded, cut i, n thin stri
1 cup celery, thinly sliced
1/4 cup onions, thinly sliced
1/2 cup coca-cola
2 medium tomatoes, ripe
2 1/2 tbsp cornstarch
1/4 cup coca-cola
1 tbsp soy sauce
1 rice, cooked and hot
Directions
Trim all fat from the meat and cut into pencil-thin strips. In a deep
skillet or Dutch oven, heat oil, garlic, and salt. Add the meat and
brown over high heat, about 10 minutes, stirring occasionally with a
fork. Add the beef broth. Cover and simmer for 15 to 20 minutes, or
until the meat is fork-tender. Stir in the green pepper strips,
celery, onions, and 1/2 cup of Coca-Cola. Cover and simmer for 5
minutes. Do not overcooked, the vegetables should be tender-crisp.
Peel the tomatoes, cut into wedges, gently stir into meat. Blend
cornstarch with the 1/4 cup of Coca-Cola and the soy sauce. Stir
mixture into the meat and cook until sauce is thickens, about 1
minute, stirring lightly with a fork. Serve over hot rice. Makes 6
(3/4 cup) servings.
Servings: 6 servings
Chinese Pepper Steak - With Coke Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Dutch Oven; Meat
The History of Recipes
Written cooking instructions as a concept can be found way back into the distant past, in truth as far back as the early Egyptians, and possibly even further than that. In practice though, sadly, these early cook books were just simple hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe found, according to Professor Solomon Katz, is a series of ancient tablets in ancient Sumerian which describe 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 drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire around 25BC a man called Apicius assembled a collection of scripts which described recipes cooked by the Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the ancient Romans used many spices, including some that we all recognise for example bay, mint and dill. Moving our culinary historical trip onwards, there are two books dating from the 14th Century : one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the indian curry that is served today, but instead recipes for the types of meals served to the rich and wealthy people of that period. In the 15th century, the Crusaders brought back many new spices and herbs from the East, such as coriander, parsley, basil and rosemary. These new culinary innovations created an outbreak in books on cookery, the majority of which are now in private libraries. When we get to the 1900s, recipe books are starting to become popular mostly due to increased literacy, people having more spare time and being a little richer. |
We hope you enjoy this Chinese Pepper Steak With Coke recipe.
