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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut meat lengthwise into long strips about 3 inches thick and wide. Place in a wide frying pan with the water, soy, sherry, sugar, salt, star anise, ginger, onions and chile peppers. Bring to a boil, then reduce heat, cover and simmer turning meat occasionally for 30 minutes. | 2. Remove meat from cooking liquid, cool, and chill for at least 1 hour or until firm. Thinly slice meat across the grain. Return meat slices to cooking liquid. Cook, uncovered, over medium heat, turning slices occasionally until all liquid is absorbed (about 50 minutes) Turn meat more frequently as liquid is absorbed. Discard onion, ginger, and star anise. | 3. Arrange strips of meat slightly apart in a single layer on cooky sheets. Bake, uncovered, in a 300 degree F oven until dry to the touch but still pliable (about 20 minutes) Pat dry any beads of oil with paper towels, let cool thoroughly. Place in plastic bag, seal, and store in refrigerator up to 2 months. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	3	lbs	boneless lean	1591.2036	0.0	313.7527	36.5841
water	2	cups		0.0	0.0	0.0	0.0
soy sauce	1/3	cup		45.05	4.1905	6.919	0.4845
sherry	1	tablespoon		-	-	-	-
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
salt	1	teaspoon		-	-	-	-
star anise	2	teaspoons		-	-	-	-
cinnamon	2			-	-	-	-
ginger	4	slices	crushed	7.04	1.5638	0.1602	0.066
green onion	2			38.34	8.1508	1.3774	0.6674
chili pepper	3 -4			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.