Red-Braised Beef

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Title: Red-Braised Beef
Categories: Polkadot, Lisa, Beef, Chinese
Yield: 1 Servings

1 tb Vegetable oil
3 lb Beef chuck, cut into 1 1/2
-inch cubes
1 tb Minced fresh ginger
2 Scallions, minced
1/2 c Dry sherry
3 tb Dark soy sauce
1 Whole star anise
1 tb Sugar

1. In a saucepan, heat oil over high heat until just smoking and
brown beef cubes. Add minced ginger and scallions and stir fry until
aromatic, about 30 seconds.

2. Add sherry, soy sauce, star anise, sugar, and 1 cup of water.
Bring to a boil, reduce heat to low, and simmer until meat is tender
when pricked with a fork, 45 minutes to 1 hour. There should be about
one-third of cooking juices left. If there is more, remove meat and
boil liquid over high heat to reduce. Serve meat in juices.

This dish improves if prepared ahead of time and reheated. It also
freezes beautifully.

Source: 365 Ways to Cook Chinese

* The Polka Dot Palace BBS 1-201-822-3627 Posted by LISA on 07-16-95

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