Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 lb Boneless beef chuck roast
2 tb Oil
4 md Green onions -- white part only
2 tb Fresh ginger -- grated
1 tb Garlic -- minced
1 c Water
2 tb Soy sauce
2 tb Dry sherry -OR-
1/4 c Orange juice
1 Orange -- peel of
1/2 ts Szechuan peppercorns (optional)
Heat 2 tb oil in a 4 to 5 qt ovenproof pot over medium heat. Pat meat
dry with paper towels. Add to hot oil along with green onion, ginger,
and garlic. Brown meat on all sides. Stir green onion, ginger, and
garlic occasionally. Add all liquid ingredients, orange peel, and
peppercorns. Cover tightly and bake for 2-1/2 to 3 hours in a
preheated 325°F oven, until meat is fork tender. Lift meat to a
cutting board. Cover loosely with foil and let stand 10 to
15 minutes. Remove orange peel from sauce and skim fat from sauce. If
you like, thicken the sauce by stirring in 2 tb corn starch mixed
with 1/2 cup water. Slice meat across the grain and serve with the
sauce.
