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Stewed Beef with Sugar Cane


Stewed Beef with Sugar Cane
1 pound beef
1/3 pound sugar cane, peeled and cut into two or three-inch sections
2 Tablespoons oil
3 slices fresh ginger root
3 Tablespoons soy sauce
1 Tablespoon rice wine
dash ground white pepper
10 sprigs fresh coriander, stems removed (optional)
1. Cut beef into one-inch by three-inch squares, then blanch them in several cups of boiling water for two minutes, then drain and discard the water, and rinse out the pan.
2. Heat oil in a medium-size pot, stir-fry the ginger slices in it for one minute, then add the beef, soy sauce, rice wine, and the ground pepper, and stir-fry one more minute then quickly reduce the heat to a simmer and add three cups of boiling water and the sugar cane; cover the pot, and simmer until meat is tender (about three-quarters of an hour to an hour).
3. Put into a serving bowl, put the coriander on top, and serve.

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