| 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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