Ingredients
1 lb flank steak
2 medium bell peppers
1 clove garlic
4 tbsp peanut oil
1/4 tsp salt
1 sauce:
1/4 cup stock
1 tsp thin soy sauce
1 tsp chili paste with soybean
1 tsp sherry wine
1 1/2 tsp (approx) thin cornstarch paste
Directions
Preparation: Remove membrane from flank steak. If it is a thick
slab of meat, slice with grain into thin sheet about 1/4" thick.
Slice across grain into matchsticks about 2 1/2" long. Halve and core
bell pepper; scald pepper halves until color turns bright green;
plunge in cold water to stop cooking process. Slice pepper thinly to
match cooked meat. Peel and quarter garlic clove; add to peanut oil.
Mix sauce ingredients.
Stir-frying: Heat wok as hot as possible. Add garlic and 1/2 the
oil; stir; remove garlic when it browns. Add salt to oil; stir. Add
half of flank steak; toss and stir briskly to coat with oil and
prevent scorching of meat. When meat begins to shrivel, remove to
platter. Rinse wok; reheat; add rest of oil. Stir-fry remaining meat.
Add peppers, sauce, other beef; toss briskly for about 1 minute until
sauce evaporates. Serve.
Garnishing note: Time and inclination permitting, deep-fry about 12
shrimp chips. Arrange on serving platter around beef and peppers.
Servings: 6 servings
Chinese: Beef Shreds With Green Pepper Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Meat; Vegetable
The History of Recipes
We are able to track the history of `recipes` far back into distant history, at least as far as the ancient Egyptians, and maybe further still. Interesting though that maybe, in the main part, these ancient cookbooks were just primitive hieroglyphic instructions for preparing meals.
Continuing our culinary historical journey, we find some recipe books from the 1300s ; a cookery book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the spicy food that is popular today, but instead recipes for the types of meals eaten by the nobility of that time. Later on, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from Arab cuisine, including spices such as parsley and basil. The introduction of these new tastes was responsible for a surge in books on cooking, many of which are kept safe in private collections. The TV revolution gave us TV cookery programs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Chinese_ Beef Shreds With Green Pepper recipe.
