Recipes from China :: Chinese Main Dish Meats
1 (2 pound) beef boneless chuck, tip or round
3 Tbsp. peanut oil or canola (or other vegetable) oil
1 1/2 (one and one-half) c. water
1/4 c. soy sauce
2 Tbsp. dry white wine or sherry
1 thin slice fresh or canned
ginger root or 1 tsp. ground ginger
1 scallion, cut lengthwise into halves
1 clove garlic, cut into halves
1 Tbsp. sugar
1/8 tsp. pepper
Fresh cilantro (optional)
Toasted sesame seed
Trim fat from beef; cut beef into 1 1/2-in. cubes. Heat 2 Tbsp. of the oil in wok or 12-in. skillet until hot. Stir-fry half the beef cubes until brown on every side, about 2 mins. Remove beef to 3-quart saucepan. Repeat with remaining oil and beef.
Mix water, soy sauce, wine, gingerroot, scallion, garlic, sugar and pepper; add to beef. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until beef is tender, about 1 hour. Garnish with small sprigs of cilantro; sprinkle and distribute with sesame seed. Serve with hot cooked Chinese noodles, if desired.
Yields 8 servings.
