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
Written recipes as a concept can be observed way back into the distant past, in truth as far back into history as the early Egyptians, and maybe even further. Having said that, these, ancient cookbooks were just basic hieroglyphic or cunieform instructions for preparing food.
Much later, in Roman times a man called Apicius assembled a collection of scripts which described recipes enjoyed by wealthy Romans. In his publication, Apicius tells us how the roman meals were split into starters, main course and dessert, something that is very familiar to us today. Additionally, he tells us how the ancient chefs were skilled in the use of many spices and herbs, including a few that are still present in modern kitchens for example bay, fennel and asafoetida. Later on, in the 15th century, the Crusaders brought back many new foods, spices and herbs from the holy land, including spices such as coriander, parsley, basil and rosemary. These new culinary innovations was responsible for an increase in recipe manuscripts, some of which are now in private libraries. When we get to the twentieth century, recipe books are increasing in popularity due to better eduction, increased leisure time and having more money. |
We hope you enjoy this Chinese_ Beef Shreds With Green Pepper recipe.
