Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Vegetable oil |
| 3 pounds | Beef chuck, cut into 1 1/2 inch cubes |
| 1 tablespoon | Minced fresh ginger |
| 2 \N | Scallions, minced |
| ½ cup | Dry sherry |
| 3 tablespoons | Dark soy sauce |
| 1 \N | Whole star anise |
| 1 tablespoon | Sugar |
1. In a saucepan, heat oil over high heat until just smoking and brown beef cubes. Add minced ginger and scallions and stir fry until aromatic, about 30 seconds.
2. Add sherry, soy sauce, star anise, sugar, and 1 cup of water. Bring to a boil, reduce heat to low, and simmer until meat is tender when pricked with a fork, 45 minutes to 1 hour. There should be about one-third of cooking juices left. If there is more, remove meat and boil liquid over high heat to reduce. Serve meat in juices.
This dish improves if prepared ahead of time and reheated. It also freezes beautifully.
Source: 365 Ways to Cook Chinese * The Polka Dot Palace BBS 1-201-822-3627 Posted by LISA on 07-16-95 Posted to MC-Recipe Digest V1 #707 by Lisa Clarke <lisa@...> on Aug 1, 9