Recipe - Braised Marinated Beef

2 pound Beef chuck
6 tablespoon Soy sauce
4 tablespoon Sherry
1 teaspoon Salt
Flour
2 tablespoon Oil
1 tablespoon Sugar
1 tablespoon Vinegar
Water to cover

1. Leave beef whole and pound lightly with the side of a cleaver. Pierce in
several places with fork or skewer.

2. Combine soy sauce, sherry and salt. Add to meat and let stand 2 to 3
hours, turning occasionally.

3. Drain, discarding marinade. Blot meat with paper toweling. Dredge
lightly with flour.

4. Heat oil in a heavy pan. Brown beef quickly. Add sugar, vinegar and
water and bring to a boil.

5. Cook, covered, 15 minutes over medium heat; then simmer, covered, until
tender (about 1One half hours).

NOTE: This extended marinating, being a tenderizing process, is
particularly good for tough cuts of beef. VARIATION: Cut the meat in large
chunks and simmer, covered, only 1 hour in step 5.

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