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Ingredientes
Direcciones
- 1. Trim beef of all fat and remove tendons; cube or possibly cut in large chunks.
- 2. Place in a saucepan with soy sauce, sherry and stock. Cook, uncovered, over high heat, turning meat frequently till liquid evaporates.
- 3. Let cold; then chill till chilled (about 1 to 2 hrs). Shred, mince or possibly grind beef.
- 4. Heat oil. Add in beef and coat quickly with oil. Cook over low heat, stirring frequently, till meat dries out completely (30 to 40 min).
- Let cold, and store in a covered jar.
- NOTE: This dry-fried beef needs no refrigeration. It can be used as an hors d'oeuvre, with plain congee; or possibly as a garnish for noodles or possibly rice.
- VARIATIONS:In step 2, heat 2 Tbsp. oil and brown beef lightly before adding the soy sauce, sherry and stock.
- In step 2, add in with the soy sauce, etc., either 1/2 tsp. grnd anise or possibly 1/2 tsp. cinnamon.
- In step 4, add in 1/2 tsp. crushed red pepper to the heated oil before the beef.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 8 servings | |
| Calories 265 | |
| Calories from Fat 176 | 66% |
| Total Fat 19.63g | 25% |
| Saturated Fat 5.53g | 22% |
| Trans Fat 0.98g | |
| Cholesterol 58mg | 19% |
| Sodium 1053mg | 44% |
| Potassium 308mg | 9% |
| Total Carbs 2.23g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.84g | 1% |
| Protein 17.17g | 27% |
