s Braised Beef With Garlic s   



Yields: 6 Servings

Ingredients

2 1/2 pounds Chuck roast cut in 1 1/2" cubes
1/4 cup peanut oil
1/2 pound garlic clove peeled
3 tablespoons medium dry sherry
1/4 teaspoon salt
1 teaspoon sugar
2 tablespoons thick soy sauce
1 tablespoon thin soy sauce
2 cups clear stock
1 teaspoon potato flour dissolved in 1 T. water
8 whole scallion cut in 1" pieces
 
Instructions
 Heat a wok over high heat until smoke rises. Add the oil and swirl it around. Add the garlic, turn and toss until it takes on color. Add the beef, turn and flip with a wok scoop or metal spatula to brown it with the garlic for 2 to 3 minutes. Splash in the wine or sherry around the side of the wok, stirring continuously as it sizzles and reduces to about half. Remove from heat.

Transfer the wok contents to a large, heavy saucepan or flameproof casserole, scraping all the juices from the wok as well. Season with the salt, sugar, and soy sauces, and pour in the stock. Bring to a boil, reduce the heat to maintain a moderate simmer and continue to cook, covered, for 1 1/2 to 1 3/4 hours, or until the beef is tender and most of the garlic has been assimilated into the sauce. Check the water level from time to time and replenish whenever necessary; also stir thoroughly a few times to make sure that the beef has not stuck to the bottom. When ready, there should be more than 1/2 pint of sauce. (This dish can be prepared and cooked to this stage several hours or even a day in advance. The taste actually improves overnight).

Just before serving, bring to a boil, then add the well-stirred dissolved potato flour, to thicken the sauce slightly. Add the scallions, replace the lid and cook for a few seconds more. Transfer to a warm serving dish and serve.

Per Serving (excluding unknown items): 534 Calories; 39g Fat (65.5% calories from fat); 32g Protein; 14g Carbohydrate; 1g Dietary Fiber; 109mg Cholesterol; 193mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 2 1/2 Vegetable; 5 Fat; 0 Other Carbohydrates.

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Chinese Cooking: Step By Step Techniques, pg. 128

Cuisine :       

Main Ingredient :  

Do not be put off by the large amount of garlic used in this recipe; the Chinese way of sizzling the garlic in hot oil burns off the garlic odor, and instead produces a heavenly aroma, which is absorbed by the beef. New Page 1


 

Nutrition Facts
Serving Size: 1 serving
Servings Per Recipe: 6
Amount Per Serving
Calories:  0
Calories from fat: n/a

% Daily Value*
Total Fat   0g 0%
     Saturated Fat  0g 0%
Cholesterol   0mg 0%
Sodium   0mg 0%
Total Carbo    0g 0%
     Dietary Fiber   0g 0%
     Sugars    0g  
Protein   0g  
Vitamin A       0% Vitamin C     0%
Calcium         0% Iron      0%
*Percent Daily Values are based on a 2,000 calorie diet.  Your daily values may be higher or lower depending upon your caloric intake.

Note:  The numbers in this chart are derived directly from data entered by you, the user.  Their accuracy critically depends upon proper linking of ingredient items to USDA ingredient elements.  Use at your own risk; we take no responsibility for their accuracy.  Consumers with medical issues should always consult a licensed nutritionist.