This Chinese dish can be made with an inexpensive cut of beef, preferably chuck. Serve it with rice or noodles.
10 fl. oz. water
3 tablespoons soy sauce
5 tablespoons Chinese rice wine, or pale dry sherry
2½ teaspoons sugar
22 teaspoons salt
2 tablespoons vegetable oil 2 lb. lean, boneless beef, cut into 1-ineh cubes
Combine the water, soy sauce, wine or sherry, sugar and salt in a medium-sized mixing bowl. Set aside.
Heat a 10-inch, heavy frying-pan over high heat. Pour in 12 tablespoons of oil and heat for 30 seconds but do not let the oil smoke. Add half the meat to the pan and, stirring constantly, fry quickly for 2 minutes, or until the pieces are lightly browned on all sides. With a slotted spoon, remove the cubes.
Add the remaining oil to the pan and brown the rest of the meat. Return the browned meat cubes to the pan. Add the soy sauce mixture and mix well.
Bring to a boil over high heat, cover the pan. Reduce the heat to very low. Simmer for 1 ½ hours, stirring occasionally.
An economical way of using leftover beef, Beef Cabbage is served a tomato and onion sauce.