|2 pounds||Beef chuck|
|6 tablespoons||Soy sauce|
|Water to cover|
1. Leave beef whole and pound lightly with the side of a cleaver. Pierce in several places with fork or skewer.
2. Combine soy sauce, sherry and salt. Add to meat and let stand 2 to 3 hours, turning occasionally.
3. Drain, discarding marinade. Blot meat with paper toweling. Dredge lightly with flour.
4. Heat oil in a heavy pan. Brown beef quickly. Add sugar, vinegar and water and bring to a boil.
5. Cook, covered, 15 minutes over medium heat; then simmer, covered, until tender (about 1-½ hours).
NOTE: This extended marinating, being a tenderizing process, is particularly good for tough cuts of beef. VARIATION: Cut the meat in large chunks and simmer, covered, only 1 hour in step 5.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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