Maxim EW70A Owner's Manual & Recipe Manual page 27

Aromatic Red-Cooked (hung tsau) Beef
Makes 4 to 6 servings
2-1/2 lbs. boneless beef
(chuck or eye of the round roast)
1 tablespoon oil
1 slice fresh ginger root, crushed
3 cloves garlic, crushed
Sauce:
1/2 cup soy sauce
2 dried hot chili peppers
2 tablespoon sugar
1 cup water
1/3 cup dry sherry
Cut beef into 1 inch cubes. In a bowl, mix together sauce
ingredients. Heat Wok at 375°F (190°C). Swirl oil into Wok. Stir fry
ginger, garlic and beef cubes. Reduce temperature to 225ºF
(100ºC). Pour sauce ingredients over meat. Cover and simmer
1-1/2 hours. Uncover, turning meat in liquid. Continue cooking for
about 1 hour more or until meat is tender. Remove meat and set
aside. Discard ginger, chili peppers and garlic from sauce and pour
sauce over beef chunks. Serve hot over rice.
NOTE: Check beef from time to time while it is cooking, add more
water as needed. There should be about 2 cups of sauce left in
Wok when meat is removed.
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