Red Cooked Beef (Hung Shao Niu Jo — China)

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  • 1 (2 pound) beef boneless chuck, tip or round
  • 3 tablespoons peanut oil or vegetable oil
  • 1 1/2 cups water
  • 1/4 cup soy sauce
  • 2 tablespoons dry white wine or sherry
  • 1 thin slice fresh or canned ginger root or 1 teaspoon ground ginger
  • 1 scallion, cut lengthwise into halves
  • 1 clove garlic, cut into halves
  • 1 tablespoon granulated sugar
  • 1/8 teaspoon pepper
  • Fresh cilantro (optional)
  • Toasted sesame seed


  1. 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.
  2. Mix water, soy sauce, wine, gingerroot, scallion, garlic, sugar and pepper; add to beef. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until beef is tender, about 1 hour.
  3. Garnish with small sprigs of cilantro; sprinkle with sesame seed. Serve with hot cooked Chinese noodles, if desired.

Yields 8 servings.

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