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
It is actually possible to trace the history of written cooking instructions far back into history, in truth as far back as pharonic Egypt, and maybe even further. Interesting though that is, generally, these early cookbooks were just basic pictorial recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history is a series of ancient tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. As we move into Roman times around 25BC a roman called Apicius wrote a number of scripts which described recipes cooked by the Romans. In his publication, he tells us how the roman meals were separated into appetizers, main course and dessert, a very modern way of dining. This early Roman chef recounts how the Romans used a good variety of herbs, including a few that will be familiar to modern chefs like thyme, mint and dill. Moving on, we find two books which were published in the 1300s : a book called `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these two books are not about the indian food that we all know today, but instead recipes for the types of meals prepared for the nobility of that time. Later, in the 15th century, people returning from the crusades brought back many new foods and spices from Arab countries, including spices such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas led to an increase in recipe manuscripts, the majority of which are kept safe in private collections. By the advent of the 1900s, cook books are starting to become popular as a result of more people being able to read, increased leisure time and a general increase in wealth. |
We hope you enjoy this Chinese_ Beef Shreds With Green Pepper recipe.
