Smoked Beef

This dish is a delicious entrée to a Chinese meal.

Cut the meat with the grain into strips 7 to 10 cm long, about 3 cm wide and 3 to 5 cm thick. Finely chop the ginger and stir it through with the soy sauce, sherry and five-spice powder. Marinate the meat in this marinade for 1 hour, turning it to the other side after half an hour. Mix the remaining ingredients (except the oil) and sprinkle in the center of a large piece of aluminum foil.

Heat the oil in a large frying pan. Add the meat with the marinade, roast over medium heat for 7 to 8 minutes, stirring, until almost completely dry, and transfer to a suitable small roasting pan. Place this on the aluminum foil in the middle of the spices. Fold the foil loosely over the top and seal tightly.

Place the packet in a very large, heavy saucepan and heat over medium fire until the sugar in the foil begins to smoke (this is best seen by poking a small hole in the foil with a needle, allowing the rising smoke to escape). As soon as smoke rises, close the hole tightly again, turn off the kitchen stove and let the cooking pot stand for 20 min.

Open the packet in the open air. Remove the strips of meat from the roasting pan and cut them into thin slices on a chopping board diagonally to the grain.

Arrange the slices fishgraet on a platter and serve on the spot to the table

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