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Dried Pepper Beef
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Source: Souce: The Pleasures of Chinese Cooking, Grace Zia Chu, reprinted 1975
| INGREDIENTS | |
| 1 pound | boneless lean beef |
| 3 tablespoons | sugar |
| 2 tablespoons | peanut |
| corn oil, alternative | |
| 2 tablespoons | soy sauce |
| 2 slices | fresh ginger root |
| 1 teaspoon | star anise |
| 2 | scallions |
| 1/2 teaspoon | crushed red pepper |
| 4 tablespoons | dry sherry |
Preparation
Cut beef into 1" cubes.
Wash scallions and cut into 2" pieces.
Cooking Procedures
In a saucepan over a high flame heat 2 tablespoons oil and add ginger and scallion. Stir a few times.
Add beef cubes and stir until all are seared.
Add 4 tablespoons sherry, 3 tablespoons sugar, 2 tablespoons soy sauce, 1 teaspoon star anise and 1/2 teaspoon crushed red pepper in this order. Mix well.
Add 1 cup cold water and bring to boil. Turn flame to medium, cover and cook for 30 minutes.
Turn flame to high; cook (without cover) till all liquid is absorbed. Discard ginger and scallion.
Spread evenly in flameproof dish and allow the beef to cool. Place beef in warm oven, turn heat off and let dry overnight.
Keep in covered jar until you are ready to use.
Yield: up to 50 small pieces
Tips
This is a chewy, flavorful way of cooking beef to be served as hors d’oeuvres. If the beef is dried well it will keep for weeks.
The amount of crushed red pepper may be adjusted according to taste, but it is advisable to use at least 1/2 teaspoon, and not more than 1 teaspoon, for the quantity of beef given here.
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