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AROMATIC RED-COOKED
(HUNG TSAU) BEEF
Makes 4 to 6 servings
2-1/2 lbs. boneless beef (chuck or eye of the round roast)
1 tablespoon oil
1 slice fresh ginger root, crushed
3 cloves garlic, crushed
Sauce:
1/2 cup soy sauce
2 dried hot chili peppers
2 tablespoons sugar
1 cup water
1/3 cup dry sherry
Cut beef into 1 inch cubes. In a bowl, mix together sauce ingredients.
Heat Wok at 375°F. Swirl oil into Wok. Stir fry ginger, garlic and beef
cubes. Reduce temperature to 225°F. Pour sauce ingredients over meat.
Cover and simmer 1-1/2 hours. Uncover, turning meat in liquid. Continue
cooking for about 1 hour more or until meat is tender. Remove meat and
set aside. Discard ginger, chili peppers and garlic from sauce and pour
sauce over beef chunks. Serve hot over rice.
NOTE: Check beef from time to time while it is cooking, add more water
as needed. There should be about 2 cups of sauce left in Wok when meat
is removed.
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