Yield: 2 Servings
|6 tablespoons||Soy sauce|
|2 tablespoons||Brown sugar|
|6 slices||Fresh ginger root|
|2 tablespoons||Plum sauce (optional)|
|½ cup||Cold water|
|3 tablespoons||Dry sherry|
|10 ounces||Lean boneless beef shin or chuck|
Combine soy sauce, sugar, ginger, plum sauce, water and sherry in a mixing bowl. Stir until sugar is dissolved. Put beef in heavy Dutch oven or heavy pot with tight cover. Pour sauce over beef and bring it to a boil. Reduce heat, cover tightly and simmer gently for about 2 hours. Turn meat after the first hour, recovering tightly after turning. To serve, slice meat very thin and arrange over cooked Chinese noodles and pour sauce over all.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .