High-energy chinese pot roast
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | -(up to) | |
| 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 |
Directions
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.
Serves 2.
NEWSPAPER ARTICLE
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, .