Ingredients
1 no ingredients
Directions
1 lb Flank steak -- shredded
1 Egg white
1/2 ts Salt
1 ts Cornstarch
2 c Oil -- for deep frying
1/2 c Bamboo shoots -- shredded
1 c Green onion -- green part
: onl
: Sauce
1 TB Sherry
2 TB Hoisin sauce
2 TB Dark soy sauce
2 TB Chicken stock
1/2 ts Sugar
1 ts Cornstarch
1/2 ts Chili paste -- w/ garlic
: (opt
Combine beef, egg white, salt and 1 T cornstarch. Mix well with hand.
Heat oil to 400 and deep fry beef 30 seconds, drain. Reheat 2 T oil
to 375 in wok. Stir fry bamboo shoots andscallions 1 minute. Combine
sauce ingredients in bowl, add to vegetables. Bring to boil. Add
beef. Stir fry quickly until heated through. Also known as Mongolian
Beef--Mike FROM: MIKE CROUCH (NNBB09A)
Recipe By :
From: Sweeney
+0800 (
Servings: 4 servings
Peking Beef (Mongolian Beef) Crouch Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
Transcribed cooking instructions as an idea can be tracked back into distant history, in truth as far into history as ancient Egypt, and quite possibly further than that. However, in the main part, these early cook books were just very simple pictorial recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to experts are a few tablets in the Sumerian language describing the baking 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 tried it feel exhilarated and blissful. As we move into The time of the roman empire around 25BC a man called Apicius compiled some documents which described recipes cooked by wealthy roman citizens. In his publication, Apicius describes how the roman meals were divided into starters, main course and afters, something that is very familiar to us today. This early Roman chef informs us how the cooks of his times made use of a wide range of herbs, including a few that are still present in modern kitchens for example thyme, mint and parsley. Moving our culinary historical trip onwards, we have two interesting recipe books which appeared in the fourteenth century ; a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, they are not about the spicy food that appears on menues today, but instead recipes for the types of food cooked for the rich people of the time. In the 15th century, knights returning from the crusades brought us many new foods and herbs from the holy lands, including parsley and basil. These new herbs and spices was responsible for an increase in manuscripts on cookery, some of which are kept safe in private libraries. When we get to the 1900s, recipe books were starting to become popular mostly as a result of better eduction, people having increased free time and disposable income. The arrival of TV brought us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Peking Beef (Mongolian Beef) Crouch recipe.
