Saturday, March 11, 2006

Red Cooked Beef (Hung Shao Niu Jo)

Hung shao or red cooking is a Chinese technique of cooking you do not see a lot of in Chinese resturants. The meat is browned and then simmered in a spicy sauce. The soy sauce creates the red color. I do not use the wine or sherry and it comes out very good.

8 servings

2 pounds beef boneless chuck or tip or round
3 tablespoons peanut or vegetable oil
1 1/2 cups water
1/4 soy sauce
2 tablespoons dry white wine or sherry
1 thin slice fresh or canned ginger root or 1 teaspoon ground ginger
1 green onion, cut lengthwise into halves
1 clove garlic, cut into halves
1 tablespoon sugar
1/8 teaspoon pepper
Coriander leaves
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 ginger root, green onion, 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 coriander; sprinkle with sesame seed. Serve with hot cooked Chinese noodles if desired.

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