6 to 8as a main course and would go well with such vegetables as Stir-fried Cauliflower, Green Beans, or Celery.
By Irene Kuo
Thinking that had beef been in abundance in China, as it is here in the United States, some form of luscious Chinese roast beef would have been created, I arduously went on an experimentation spree. The results were disastrous and unmentionable, except for this recipe, which is surprisingly delicious. Marinated and broiled, the meat has a robust garlic flavor, and it is very succulent. It reminds me a little of the tasty scorched beef I had in a Muslim restaurant in Peking as a child.