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
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, 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.
Garnish with small sprigs of cilantro; sprinkle with sesame seed. Serve
with hot cooked Chinese noodles, if desired.