Browse

Peking Casserole Of Beef

Ingredients
3 lb stewing Beef
2 teaspoons Sugar
4 tablespoons Soya Sauce
4 tablespoons Sherry
2 slices Root Ginger
2 medium Onions sliced
1 tablespoon dried Tangerine Peel
Oil for deep frying

Method

Cut the beef into 1 inch squares. Deep fry for 3-3 and a half minutes. Drain, place in a large saucepan and cover with boiling water. Bring to the boil and keep boiling for 2 minutes. Pour away the water and transfer the beef to a casserole. Add sugar, soya sauce, sherry, ginger, onion, tangerine peel and 1 1/2 pints fresh water.

Close the lid of the casserole. Place in a pre-heated oven at 375 degrees F, gas 5, for half an hour. Reduce the heat to 325 degrees F, gas 3, for 4 hours. Turn the beef over gently every hour. When ready, the beef should be so tender that it practically disintegrates. Delicious with rice.

Remarks
Appeared on menu: Peking Beef Casserole $4.80 (chunks of beef with soy sauce, ginger, onions, sherry and tangerine peel)

Steamed Chicken With Chinese Salami Meat; Main Course

Loin Of Pork With Oranges And Pineapple Meat; Main Course - Marinated in lemon & soy & roasted with orange & pineapple

Orange And Walnut Beef Meat; Main Course - Stir fried beef & walnut with a sweet-sour sauce flavoured with orange juice

Lamb Fillets Meat; Main Course - Lamb marinated in soy, chilli & sesame oil served with a sharp avocado sauce

Peking Casserole Of Beef Meat; Main Course - Beef with soy sauce, ginger, onions, sherry and tangerine peel

Sliced Steak In Oyster Sauce Meat; Main Course - Stir fried beef with oyster sauce

Ribs in fermented bean curd and rose wine Meat; Main Course - A recipe from Mietta and Friends, This is Elizabeth Chong's recipe for Ribs in fermented bean curd and rose wine

Steamed beef with tasty rice Meat; Main Course - This is Gilbert Lau's recipe for steamed beef with tasty rice

Stir-fried noodles with BBQ pork Meat; Main Course - This is Gilbert Lau's recipe for stir-fried noodles with BBQ pork