Beef Velveteen Recipe

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   1.

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   Trim beef of all fat and remove tendons; cube or possibly cut in large chunks.

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   2.

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   Place in a saucepan with soy sauce, sherry and stock.

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   Cook, uncovered, over high heat, turning meat frequently till liquid evaporates.

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   3.

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   Let cold; then chill till chilled (about 1 to 2 hrs).

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   Shred, mince or possibly grind beef.

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   4.

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    Heat oil.

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    Add in beef and coat quickly with oil.

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    Cook over low heat, stirring frequently, till meat dries out completely (30 to 40 min).

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    Let cold, and store in a covered jar.

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    NOTE: This dry-fried beef needs no refrigeration.

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    It can be used as an hors d'oeuvre, with plain congee; or possibly as a garnish for noodles or possibly rice.

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    VARIATIONS:In step 2, heat 2 Tbsp.

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    oil and brown beef lightly before adding the soy sauce, sherry and stock.

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    In step 2, add in with the soy sauce, etc., either 1/2 tsp.

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    grnd anise or possibly 1/2 tsp.

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    cinnamon.

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    In step 4, add in 1/2 tsp.

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    crushed red pepper to the heated oil before the beef.

* Per serving · 4 servings · Values may vary.

No additional tips available.