Beef Slices Peking Recipe
This Beef Slices Peking is a extremely scrumptous family favorite that has stayed so for generations! Rightly flavored and spiced to liven up your taste buds, this Beef Slices Peking is such a wonderful dish to serve for any occasion. I tell you this is a must try!
Ingredients
| Soy sauce | 3 Tablespoon | |
| Sherry | 1 Tablespoon | |
| Lean beef | 1 pound | |
| Oil | 1 Cup (16 tbs) | |
| Flour | 2 Tablespoon | |
| Leeks | 2 , thinly sliced | |
| Garlic | 2 Clove (5gm), minced | |
| Powdered ginger | 1/2 Teaspoon | |
| Soy sauce | 2 Tablespoon | |
| Anise | 1/8 Teaspoon | |
| Beef broth | 1/2 Cup (16 tbs) | |
| Cornstarch | 1 Teaspoon |
Directions
Blend 3 tablespoons soy sauce and sherry in deep bowl.
Freeze meat slightly; slice paper-thin.
Add beef slices to soy sauce and sherry; coat well.
Cover; let stand 1 hour.
Heat oil in large skillet.
Thoroughly drain beef on paper toweling.
Sprinkle with flour; add to hot oil.
Deep-fry 3 minutes.
Remove meat with slotted spoon; drain.
Set aside; keep warm.
Pour 4 tablespoons hot oil into another skillet.
Throw away rest of frying oil.
Reheat oil, add leeks and garlic.
Cook 5 minutes, stirring.
Add meat.
Season with ginger, 2 tablespoons soy sauce, and anise.
Pour in beef broth; cover.
Simmer over very low heat 1 hour.
At end of cooking time, bring to quick boil.
Blend cornstarch with small amount of cold water.
Add to skillet; stir constantly until sauce is slightly thickened and bubbly.
Correct seasoning, if necessary.
Freeze meat slightly; slice paper-thin.
Add beef slices to soy sauce and sherry; coat well.
Cover; let stand 1 hour.
Heat oil in large skillet.
Thoroughly drain beef on paper toweling.
Sprinkle with flour; add to hot oil.
Deep-fry 3 minutes.
Remove meat with slotted spoon; drain.
Set aside; keep warm.
Pour 4 tablespoons hot oil into another skillet.
Throw away rest of frying oil.
Reheat oil, add leeks and garlic.
Cook 5 minutes, stirring.
Add meat.
Season with ginger, 2 tablespoons soy sauce, and anise.
Pour in beef broth; cover.
Simmer over very low heat 1 hour.
At end of cooking time, bring to quick boil.
Blend cornstarch with small amount of cold water.
Add to skillet; stir constantly until sauce is slightly thickened and bubbly.
Correct seasoning, if necessary.
Chef
