Beef Velveteen (Dry-Fried Beef}
chinese, main dish
1 1/2 lb lean beef
1/2 cup soy sauce
1/4 cup sherry
1 cup stock
3 tablespoon or 4 tbls oil
1. Trim beef of all fat and remove tendons; cube or cut in large chunks.
2. Place in a saucepan with soy sauce, sherry, and stock. Cook uncovered, over high heat, turning meat frequently until liquid evaporates.
3. Let cool; then refrigerate until chilled (about 1 to 2 hours). Shred, mince, or grind beef.
4. Heat oil. Add beef and coat quickly with oil. Cook over low heat, stirring frequently, until meat dries out completely (30 to 40 minutes). Let cool, 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 as a garnish for noodles or rice.
VARIATIONS: In step 2, heat 2 tablespoons oil and brown beef lightly before adding the soy sauce, sherry and stock.
In step 2, add with the soy sauce, et., either 1/2 teaspoon ground anise or 1/2 teaspoon cinnamon.
In step 4, add 1/2 teaspoon crushed red pepper to the heated oil before the beef.
from "The Thousand Recipe Chinese Cookbook" by Gloria Bley Miller, ISBN-0-671-50993-4
typed and posted by teri Chesser
From: Teri Chesser Date: 07 Sep 97 National Cooking Echo Ä
Yield: 1 recipe