| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Beef chuck |
| 6 |
tb |
Soy sauce |
| 4 |
tb |
Sherry |
| 1 |
ts |
Salt |
|
|
Flour |
| 2 |
tb |
Oil |
| 1 |
tb |
Sugar |
| 1 |
tb |
Vinegar |
|
|
Water to cover |
INSTRUCTIONS
1. Leave beef whole and pound lightly with the side of a cleaver. Pierce in
several places with fork or skewer.
2. Combine soy sauce, sherry and salt. Add to meat and let stand 2 to 3
hours, turning occasionally.
3. Drain, discarding marinade. Blot meat with paper toweling. Dredge
lightly with flour.
4. Heat oil in a heavy pan. Brown beef quickly. Add sugar, vinegar and
water and bring to a boil.
5. Cook, covered, 15 minutes over medium heat; then simmer, covered, until
tender (about 1-1/2 hours).
NOTE: This extended marinating, being a tenderizing process, is
particularly good for tough cuts of beef. VARIATION: Cut the meat in large
chunks and simmer, covered, only 1 hour in step 5.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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