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dry-sauteed beef

Michael Waldman | Aug 31, 200206:44 PM

Recently returned to NYC after 14 years away, I'm wondering if anyone has any good recommendations for dry-sauteed beef at a Chinese restaurant. I'm not thinking about soggy shredded "Szechuan beef," but the crispy, beef-jerkey-like pile of meat. Way back in the 1980s, the Peking Duck House in Chinatown served it, and I have tried the Shun Lee version (which I thought was too sweet). Any ideas are welcome!

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