**** NO E ***** Karen Adler FNGP13B. Yield: 1/4 lb jerky
1/2
lb
Flank steak
1
ts
Salt
2
ts
Sherry
4
ts
Honey
3
tb
Sugar
1
tb
Catsup
1
tb
Hoisin sauce
1
tb
Oyster sauce
1
tb
Light soy sauce
1
tb
Dark soy sauce
pn
Salt peter*
INSTRUCTIONS
*(Note from Karen. I'd leave this out.) PREPARATION: Partially freeze
meat first, then thinly slice beef Marinate in rest of ingredients
for at least 1 day. COOKING: Bake single layer at 250 degrees for 45-55
minutes. DO AHEAD NOTES: Make ahead and serve later. COMMENTS: Chinese Beef
Jerky is a favorite snack in China. The flavor is a bit on the sweet
side compared to its western counterpart and definitely not spicy. You
can purchase ready made jerkies in Chinatown. However, in case there is not
one near you, here's a home made recipe Ms. Yee enjoys sharing.
Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler
FNGP13B.
Posted to MC-Recipe Digest V1 #174
Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
<steven.h.bergstein@ac.com>
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