| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Appetizers, Beef |
36 |
Pieces |
INGREDIENTS
| 3 |
lb |
Flank steak or London Broil |
| 1/2 |
c |
Light Soya Sauce |
| 4 1/2 |
c |
Dry Sherry |
| 6 |
|
Garlic cloves, minced |
| 1 1/2 |
tb |
Ginger, fresh, minced |
| 1 1/2 |
tb |
Red pepper, crushed |
| 1 1/2 |
tb |
Sesame oil |
| 1 |
ds |
Pepper |
INSTRUCTIONS
Cut meat in half, lengthwise and slice diagonally crosswise into paper thin
strips 1 1/2" to 2" wide and 4" long. Transfer to a shallow pan. Combine
marinade ingredients and rub thoroughly into meat. Arrange meat on racks
and let dry at cool room temperature overnight (do not refrigerate).
Preheat oven to 250 degrees. Line two large baking sheets with foil and
set wire racks on top of each baking sheet. Arrange meat on racks in
single layer. Bake 30 minutes.
Reduce heat to 175 degrees and continue to dry meat another 40 minutes.
Meat should be lightly brown, but not burnt. Let meat contrinue to dry on
racks at cool room temperature overnight before packing into jars.
Dried meat can be brushed lightly with sesame oil for additional flavor and
shine.
Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Nov 27, 98
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