2 lbs. beef
6 tablespoons tomato ketchup
1 tablespoon soya sauce
1 teaspoon salt
1/2 teaspoon gourmet powder
2 tablespoons cooking wine
1 heaping tablespoon sugar
1.1/2 tablespoons seal-lion lengths
1.1/2 tablespoons ginger root, sliced
5 tablespoons peanut oil
a pinch of pepper
1) Cut beef in 1-inch cubes. Put them in a sauce-pot with two parts of cold water. Bring to a boil over high flame. Skim the stock. Remove beef into warm water to be washed of any scum that may still be attached to it. (In the meantime, leave beef stock aside for settlement.) Pour beef stock slowly into another container, throwing away the bottom dregs. Return stock and beef in pot. Add scallion lengths, ginger slices, soya sauce, salt, cooking wine, sugar and pepper. Seat pot on high flame and bring to a boil. Then lower fire to simmer for 3 hours to cover.
2) Heat fry pan on fire. Pour in peanut oil and when it is hot, stir-fry tomato ketchup until the sauce thickens and the oil becomes red. Add the beef, which has been well cooked by now, in the tomato sauce. When the dish becomes dark red, mix in gourmet powder and serve.
Mutton may be used instead of beef.