Tossed Cold Beef Platter Recipe
Ingredients
| Stock | 6 Cup (16 tbs) | |
| Ginger slice | 2 | |
| Green onion stalks | 2 | |
| Beef roast | 1 1/2 Pound | |
| Oil | 2 Teaspoon | |
| Garlic | 2 Clove (5gm), finely chopped | |
| Soy sauce | 1 1/2 Tablespoon | |
| Vinegar | 4 Teaspoon | |
| Sugar | 2 Teaspoon | |
| Sesame oil | 1 1/2 Teaspoon | |
| Chili Sauce | 1 1/2 Teaspoon | |
| Black pepper | 1 Pinch |
Directions
1. Bring soup stock to a boil in a large pot. Add ginger, green onion and beef roast. Bring to a second boil. Reduce heat to low and simmer for 1-114 hours.
2. While beef is simmering, prepare dressing sauce: heat 2 teaspoons oil in wok over medium heat. Add garlic and stir for 30 seconds. Stir in remaining sauce ingredients and bring to a boil. Turn off heat and cool.
3. Remove beef and cool. Cut into 1" x 2" thin slices. Arrange on a platter.
2. While beef is simmering, prepare dressing sauce: heat 2 teaspoons oil in wok over medium heat. Add garlic and stir for 30 seconds. Stir in remaining sauce ingredients and bring to a boil. Turn off heat and cool.
3. Remove beef and cool. Cut into 1" x 2" thin slices. Arrange on a platter.
Chef
