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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 scallion |
1/4 cup dry sherry |
1 teaspoon sugar |
1 clove garlic, minced |
1/2 teaspoon salt |
1 dash pepper |
2 slices gingerroot, minced |
2 1/2 tablespoons peanut oil |
2 lbs beef chuck |
1/2 cup soy sauce |
3 cups chicken stock |
Directions:
1. Cut green part of scallion into 2 pieces.
2. Combine all ingredients except meat, oil, & chicken stock in bowl and set aside.
3. Heat oil in heavy skillet and brown meat quickly on all sides.
4. Add mixture from bowl and cook, stirring to heat and blend, about 3 minutes.
5. Heat stock in saucepan and add to beef.
6. Simmer covered 90 mins to 2 hours or until meat is tender.
7. Slice meat and serve hot or cold.
8. Reserve gravy for master sauce.
9. Strain through cheesecloth when cool and refrigerate in a covered dish.
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