Beef velveteen
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Beef velveteen
  Beef    Meat  
Last updated 6/12/2012 1:08:08 AM. Recipe ID 34480. Report a problem with this recipe.
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      Title: Beef velveteen
 Categories: Meat
      Yield: 8 Servings
 
  1 1/2 lb Lean beef
    1/2 c  Soy sauce
    1/4 c  Sherry
      1 c  Stock
      3    Or
      4 tb Oil
 
  1. Trim beef of all fat and remove tendons; cube or cut in large
  chunks.
  
  2. Place in a saucepan with soy sauce, sherry and stock. Cook,
  uncovered, over high heat, turning meat frequently until liquid
  evaporates.
  
  3. Let cool; then refrigerate until chilled (about 1 to 2 hours).
  Shred, mince or grind beef.
  
  4. Heat oil. Add beef and coat quickly with oil. Cook over low heat,
  stirring frequently, until meat dries out completely (30 to 40
  minutes). Let cool, and store in a covered jar.
  
  NOTE: This dry-fried beef needs no refrigeration. It can be used as
  an hors d'oeuvre, with plain congee; or as a garnish for noodles or
  rice. VARIATIONS:
  
     In step 2, heat 2 tablespoons oil and brown beef lightly before
  adding the soy sauce, sherry and stock.
  
     In step 2, add with the soy sauce, etc., either 1/2 teaspoon ground
  anise or 1/2 teaspoon cinnamon.
  
     In step 4, add 1/2 teaspoon crushed red pepper to the heated oil
  before the beef.
  
  From , ISBN 0-517-65870-4.




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Recipe ID 34480 (Apr 03, 2005)

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