Name: Barbecued Beef (烤牛肉)
Yield: This would serve 6 to 8 as a main course and would go well with such vegetables as Stir-fried Cauliflower, Green Beans, or Celery.
Cuisine: Chinese
Ingredients: 3 pounds London broil or flank steak; 4 large cloves garlic, coarsely chopped; 1 tablespoon sugar; 1 teaspoon five-fragrance powder; 1 tablespoon bean paste; ½ cup hoisin sauce; ⅓ cup dry sherry; ⅓ cup light soy sauce

Preparation info

This would serve
6 to 8
as a main course and would go well with such vegetables as Stir-fried Cauliflower, Green Beans, or Celery.

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

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.