| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 6 | Servings |
INGREDIENTS
| 2 | lb | Beef chuck |
| 2 | Or | |
| 3 | Fresh ginger root | |
| 2 | Or | |
| 3 | Scallion stalks | |
| 1/2 | c | Soy sauce |
| 1/4 | c | Sherry |
| 2 | c | Water |
| 2 | t | Sugar |
INSTRUCTIONS
Leave beef whole and place in a heavy saucepan. Slice and crush ginger root; cut scallion stalks in two and add. Add soy sauce, sherry and water and simmer, covered, until tender (1-1/2 to 2 hours). Turn meat several times for even color and seasoning. Add sugar and simmer, covered, 30 minutes more. VARIATIONS: See variations for "Red-Simmered Beef #1". 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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Nutrition (calculated from recipe ingredients)
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Calories: 789
Calories From Fat: 509
Total Fat: 56.4g
Cholesterol: 155.7mg
Sodium: 1132.1mg
Potassium: 399.4mg
Carbohydrates: 22.7g
Fiber: <1g
Sugar: 1.9g
Protein: 42.4g