Recipe - Beef Velveteen

1 One half pound Lean beef
One half cup Soy sauce
One fourth cup Sherry
1 cup Stock
3 Or
4 tablespoon 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 dryfried 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, etc., either One half teaspoon ground
anise or One half teaspoon cinnamon.

In step 4, add One half teaspoon crushed red pepper to the heated oil before
the beef.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.