Red Cooked Beef (Hung Shao Niu Jo)

1 (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.