Red Cooked Beef (Hung Shao Niu Jo)
(2 pound) beef boneless chuck, tip or round
3 tablespoons peanut oil or vegetable oil
1 1/2 cups water
1/4 cup soy sauce
2 tablespoons dry white wine or sherry
1 thin slice fresh or canned
ginger root or 1 teaspoon ground ginger
1 scallion, cut lengthwise into halves
1 clove garlic, cut into halves
1 tablespoon granulated sugar
1/8 teaspoon pepper
Fresh cilantro (optional)
Toasted sesame seed
Trim fat from beef; cut beef into 1 1/2-inch cubes. Heat 2 tablespoons of the
oil in wok or 12-inch skillet until hot. Stir-fry half the beef cubes until
brown on all sides, about 2 minutes. 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 with sesame seed. Serve with hot cooked Chinese noodles, if desired.
Yields 8 servings.