Ingredients
1 lb boneless sirloin steak
1 tbsp kikkoman stir fry sauce
2 tbsp oil, divided
2 medium green, red, or yellow bell peppers, (or mixture)
2 medium onions, cut into 1 inch squares
1/4 cup kikkoman stir fry sauce (or more)
4 oz snow pea pods (optional)
Directions
Cut beef across grain into thin strips, then into 1 inch squares;
coat with 1 tablespoon stir fry sauce.
Heat 1 tablespoon oil in hot wok or large Skillet over high heat.
Add beef and stir fry 1 minute (Until browned); remove from pan
Heat remaining 1 tablespoon oil in same pan, add peppers and onions.
Stir fry 5 minutes.
Stir in beef and 1/4 cup to 1/2 cup stir fry sauce.
Cook and stir just until beef and vegetables are coated with sauce.
Serve immediately.
Serve with hot rice
Serves 2-3 people.
== Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by
MMCONV vers. 1.50 From: Dale Shipp Date: 05-16-96
Servings: 2 servings
Classic Chinese Pepper Steak Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Meat
The History of Recipes
It is quite possible to track the history of recipes way back into the far past, certainly as far back into history as ancient Egypt, and quite possibly further than that. In practice though, generally, these ancient records were just very basic hieroglyphic recipes for preparing food.
Interestingly, the oldest recipe found, according to food historians is a collection of stone tablets in the Sumerian language 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 making people feel `blissful`. Closer to modern times, we have a couple of recipe books which date from the fourteenth century : a book entitled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the indian food that we all know today, but rather recipes for the types of meals prepared by the cooks of the rich and wealthy people of the time. Later, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from the Middle-East, including parsley, basil and rosemary. These new culinary innovations created a surge in publications on food, most of which are now in private collections. During the succeeding few centuries, the upper-class families of Wesstern Europe competed to serve the most exotic meals, and as a result the best cooks and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the 1800s that fine cookery and recipe books became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collating, trying out, and publishing the recipes that were being prepared for the better households. Like it or not, the introduction of TV brings us TV cooks and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to search through thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Classic Chinese Pepper Steak recipe.
