| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Beef chuck |
| 2 |
|
Or |
| 3 |
sl |
Fresh ginger root |
| 2 |
|
Or |
| 3 |
|
Scallion stalks |
| 1/2 |
c |
Soy sauce |
| 1/4 |
c |
Sherry |
| 2 |
c |
Water |
| 2 |
ts |
Sugar |
INSTRUCTIONS
1. Leave beef whole and place in a heavy saucepan. Slice and crush ginger
root; cut scallion stalks in two and add.
2. 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.
3. 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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