Beef Slices Peking
|Soy sauce||3 Tablespoon|
|Lean beef||1 Pound|
|Oil||1 Cup (16 tbs)|
|Leeks||2 , thinly sliced|
|Garlic||2 Clove (10 gm), minced|
|Powdered ginger||1⁄2 Teaspoon|
|Soy sauce||2 Tablespoon|
|Ground anise||1⁄8 Teaspoon|
|Beef broth||1⁄2 Cup (8 tbs)|
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.
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.