Ingredients
1 lb beef flank steak, sliced thin acros, s the grain
MARINADE
1 tbsp light soy sauce
1 tbsp dry sherry
1/2 tsp freshly grated ginger
ADDITIONAL
4 cup peanut oil for deep frying
FOR CHOWING
1 tbsp peanut oil
2 each cloves garlic, sliced thin
8 each green onions, cut chinese style
1 pinch msg (opt)
1 pinch sugar
1 freshly ground black pepper to tast, e - use lots
Directions
Marinate the cut meat in the soy, wine and ginger. Mix well and let
sit for 15 minutes. Drain the marinade well and separate the meat
into individual pieces. In a wok of deep pan heat the oil for deep
frying to 375 degrees. Add the meat all at once and stir a bit to
separate. Remove after one minute and drain the meat in a colander.
Heat the wok again and add the oil for chowing. Add the garlic and
green onions and chow for just a moment. Add the drained meat and all
remaining ingredients, using plenty of black pepper. Chow until the
meat is hot, and serve.
Servings: 4 servings
Pepper Onion Beef Recipe brought to you by Recipe Ideas
Categories: Meat; Vegetable
The History of Recipes
Written recipes as an idea can be traced back into history, in truth as far as the ancient Egyptians, and potentially, even further back. In practice though, generally, these old cook books were just basic hieroglyphic recipes for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to experts in ancient history are a few clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. Later on, in The time of the romans 25BC a man called Apicius compiled a few scripts which described recipes prepared by wealthy roman citizens. In his scrolls, Apicius recounts how the meals were separated into starters, main meal and dessert, a style of dining still practiced today. Additionally, he recounts how the Romans made use of many different aromatic flavours, including many that are still in use today such as bay, fennel and asafoetida. Continuing our culinary historical journey, there are two interesting cookery books dating from the fourteenth century - a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, they have no connection with the curry that is popular today, but rather accounts of the types of meals prepared for the rich and wealthy people of the period. Later on, in the 15th century, the Crusaders brought back many new spices and herbs from Arab cuisine, including spices like coriander, parsley, and rosemary. These new culinary innovations was responsible for an explosion in publications on food, many of which are now in private libraries. When we get to the 20th century, recipe publications are increasing in popularity mostly due to higher levels of literacy, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Pepper Onion Beef recipe.
