High-energy chinese pot roast

Yield: 2 Servings

Measure 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

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.


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, .

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