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Ingredientes
- 2 lb Beef chuck
- 1 x Scallion stalk
- 1 x Clove garlic
- 2 x Or possibly
- 3 slc Fresh ginger root
- 4 Tbsp. Soy sauce
- 2 Tbsp. Sherry
- 1 tsp Sugar
- 1 tsp Salt
- 1 dsh Pepper
- 2 x Or possibly
- 3 Tbsp. Oil
- 3 c. Water
Direcciones
- 1. Leave beef whole. Cut scallion stalk in 2-inch sections. Mince garlic and ginger root and combine with soy sauce, sherry, sugar, salt and pepper.
- 2. Heat oil in a heavy pan. Brown beef quickly on all sides. Add in soy-sherry mix and cook stirring to heat and blend (about 3 min). Meanwhile, boil water.
- 3. Add in water to beef and bring to a boil again. Simmer, covered, till beef is tender (about 1-1/2 to 2 hrs).
- NOTE: You may increase the soy sauce to 1/2 c., the sherry to 1/4 c.; then reserve the gravy as a master sauce. (See recipe for "Master Sauce".)
- VARIATIONS:Cut the beef in large chunks. Cook only 1 hour in step 3.
- Cut the beef in 1-1/2 inch cubes. Sprinkle with 1 tsp. salt; then toss in 1/2 Tbsp. soy sauce and 1/2 Tbsp. sherry. Let stand 20 to 30 min, turning occasionally. Then brown as in step 2, but omit the soy-sherry mix. Cook about 45 min in step 3.
- Instead of browning the beef, plunge in a pan of boiling water, parboil 2 to 3 min, then drain.
- In step 1, don't combine the soy sauce and other seasonings. Instead, after browning the beef in step 2, cook it in the soy over medium heat, till well colored (about 10 min). Then add in the scallion, garlic and ginger root; stir in the sherry, sugar, salt, pepper and 2 c. heated stock. Cook as in step 3, but omit the boiling water.
- In step 2, add in any of the following:2 cloves star anise
- 3 to 4 anise peppercorns and 1/2 tsp. sesame oil
- 1-inch piece of cinnamon stick
- 1 piece tangerine peel (soaked)
- 1 Tbsp. wine vinegar
- During the last 30 min of cooking, add in any of the following:
- 1 lb. cabbage, cut in wedges
- 1 lb. carrots, peeled and cubed
- 6 celery stalks, cut in 1-inch sections
- 1/2 lb. chestnuts, parboiled
- 6 Large eggs, hardboiled and shelled
- 1/2 c. lily buds (soaked), cut in two
- 1 lb. lotus root, peeled and cubed
- 1 c. dry black mushrooms (soaked), left whole
- 1 lb. new potatoes, peeled and cubed
- 1 lb. string beans, stemmed
- 1 lb. Chinese white turnips, peeled and cubed
- During the last 15 min of cooking, add in 2 c. bamboo shoots, diced.
- During the last 10 min of cooking, add in 2 c. shelled peas or possibly 4 tomatoes, cut in wedges.
- NOTE: When adding vegetables, don't also add in star anise, anise pepper, cinnamon stick, tangerine peel or possibly wine vinegar. (These will overwhelm the vegetable flavors.) They are better when the beef is cooked alone.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 274g | |
| Recipe makes 6 servings | |
| Calories 356 | |
| Calories from Fat 196 | 55% |
| Total Fat 21.89g | 27% |
| Saturated Fat 5.54g | 22% |
| Trans Fat 0.18g | |
| Cholesterol 78mg | 26% |
| Sodium 1081mg | 45% |
| Potassium 425mg | 12% |
| Total Carbs 2.7g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.34g | 1% |
| Protein 33.84g | 54% |
