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red Cooked Beef (hung Shao Niu Jo — China) 1 (2 Pound) Beef Boneless Chuck, Tip Or Round
3 Tablespoons Peanut Oil Or Vegetable Oil
1 1/2 Cups Water
1/4 Cup Soy Sauce
2 Tablespoons Dry White Wine Or Sherry
1 Thin Slice Fresh Or Canned
Ginger Root Or 1 Teaspoon Ground Ginger
1 Scallion, Cut Lengthwise Into Halves
1 Clove Garlic, Cut Into Halves
1 Tablespoon Granulated Sugar
1/8 Teaspoon Pepper
fresh Cilantro (optional)
toasted Sesame Seed trim Fat From Beef; Cut Beef Into 1 1/2-inch Cubes. Heat 2 Tablespoons Of The Oil In Wok Or 12-inch Skillet Until Hot. Stir-fry Half The Beef Cubes Until Brown On All Sides, About 2 Minutes. Remove Beef To 3-quart Saucepan. Repeat With Remaining Oil And Beef. mix Water, Soy Sauce, Wine, Gingerroot, Scallion, Garlic, Sugar And Pepper; Add To Beef. Heat To Boiling; Reduce Heat. Cover And Simmer, Stirring Occasionally, Until Beef Is Tender, About 1 Hour. Garnish With Small Sprigs Of Cilantro; Sprinkle With Sesame Seed. Serve With Hot Cooked Chinese Noodles, If Desired. yields 8 Servings. |
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