Yield: 6 Servings
|2 pounds||Beef chuck|
|3 slices||Fresh ginger root|
|3 \N||Scallion stalks|
|½ cup||Soy sauce|
1. Leave beef whole and place in a heavy saucepan. Slice and crush ginger root; cut scallion stalks in two and add.
2. Add soy sauce, sherry and water and simmer, covered, until tender (1-½ to 2 hours). Turn meat several times for even color and seasoning.
3. Add sugar and simmer, covered, 30 minutes more. VARIATIONS: See variations for "Red-Simmered Beef #1".
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .