| 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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