| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 8 | Servings |
INGREDIENTS
| 1 1/2 | lb | Lean beef |
| 1/2 | c | Soy sauce |
| 1/4 | c | Sherry |
| 1 | c | Stock |
| 3 | Or | |
| 4 | tb | Oil |
INSTRUCTIONS
1. Trim beef of all fat and remove tendons; cube or cut in large chunks. 2. Place in a saucepan with soy sauce, sherry and stock. Cook, uncovered, over high heat, turning meat frequently until liquid evaporates. 3. Let cool; then refrigerate until chilled (about 1 to 2 hours). Shred, mince or grind beef. 4. Heat oil. Add beef and coat quickly with oil. Cook over low heat, stirring frequently, until meat dries out completely (30 to 40 minutes). Let cool, and store in a covered jar. NOTE: This dry-fried beef needs no refrigeration. It can be used as an hors d'oeuvre, with plain congee; or as a garnish for noodles or rice. VARIATIONS: In step 2, heat 2 tablespoons oil and brown beef lightly before adding the soy sauce, sherry and stock. In step 2, add with the soy sauce, etc., either 1/2 teaspoon ground anise or 1/2 teaspoon cinnamon. In step 4, add 1/2 teaspoon crushed red pepper to the heated oil before the beef. 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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