Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Beef chuck |
| 2 \N | Or |
| 3 slices | Fresh ginger root |
| 2 \N | Or |
| 3 \N | Scallion stalks |
| ½ cup | Soy sauce |
| ¼ cup | Sherry |
| 2 cups | Water |
| 2 teaspoons | Sugar |
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, .