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4-6
Medium
By Jeremy Round
Published 1988
The dry-griddling of small vegetables, as in the garnish to this dish, draws out a delicious earthy aroma. The slow, long cooking of the beef in highly aromatic syrup makes it a rich, tender foil. Eat hot with boiled rice and steamed slices of Chinese leaves tossed in oyster sauce.
Brown the neatly tied joint well on all sides in a very hot, dry wok. It may seem to stick at first, but if you leave the stuck surface for a few more seconds, and the heat is high enough, it will soon loosen. Do not wash the wok, because you need it later.
Heat the oil in a medium-sized, heavy, lidded saucepan or flameproof casserole, then add the minced ginger, garlic and chilli peppe
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