| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Lean beef |
| 2 | Or | |
| 3 | sl | Fresh ginger root |
| 1 | Or | |
| 2 | Scallion stalks | |
| 1/4 | c | Soy sauce |
| 1 | c | Water |
| 1 | ts | Salt |
| 3 | tb | Brown sugr |
| 1 | tb | Ground anise |
INSTRUCTIONS
1. Cut beef in 1/4-inch slices. Slice ginger root; cut scallion stalks in two. Place in a heavy saucepan. 2. Add soy sauce, water and salt. Simmer, covered, until tender (1 to 1-1/2 hours). Drain well. 3. Line a heavy pan with foil, and sprinkle with brown sugar and ground anise. Smoke beef 5 to 7 minutes (see "HOW-TO SECTION"). Serve hot or cold. 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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