Ingredients
- 90 mins
- 1 scallion
- 1 clove garlic
- 900 gr beef chuck
- 700 ml chicken stock
- 120 ml imported soy sauce
- 60 ml dry sherry
- 38 ml peanut oil
- 4 gr sugar
- 1 gr salt
- 2 slices gingeroot (minced fresh)
and serve hot or cold. Reserve gravy for master sauce. Strain through cheesecloth when cool and refrigerate in a covered dish. Mrs. Thomas H. Morton
