| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Beef |
36 |
Pieces |
INGREDIENTS
| 3 |
lb |
Flank steak or London broil |
| 1/2 |
c |
Light soya sauce |
| 4 1/2 |
tb |
Honey |
| 4 1/2 |
tb |
Dry sherry |
| 6 |
lg |
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, white |
|
|
From the collection of Jim Vorheis |
INSTRUCTIONS
MARINADE
Cut meat in half, lengthwise and slice diagonally crosswise into paper thin
strips 1 1/2 to 2 inches wide and 4 inches long. Transfer to 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 F. 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 F and continue drying meat another 40 minutes. Meat
should be lightly brown but not burnt. Let meat continue 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. Makes about 36 pieces.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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