Szechuan (sichuan) beef stew

Yield: 4 servings

Measure Ingredient
4 \N Spring onions; trimmed and
1 \N Fresh ginger (1\" piece) after slicing thin
3 \N Pieces orange peel
2 teaspoons Garlic; finely chopped
½ cup Light soy sauce
⅓ cup Rice wine or dry sherry
1 tablespoon Hot bean paste
2 pounds Flank steak; halved
\N \N By hitting it
3 \N Star anise
¼ cup Softened lard or frying oil
1 tablespoon Chinese brown peppercorns
2 tablespoons Dark soy sauce
2 tablespoons Sweet bean paste
2 teaspoons Sugar


Cut the meat into 5 cm (2 inch) cubes and place in a deep pot with the spring onions, ginger, star anise, and the orange peel. Cover with water and bring to a boil, skim and then simmer for 2 hours, tightly cover- ed over low heat. Heat the lard and fry the seasoning ingredients for 1 minute, then pour into the pot and recover. Simmer 1 hour more or until meat is very ten- der. Transfer meat to a serving dish and thicken the sauce with a paste of corn flour and cold water. Pour over the meat after discarding the onion, ginger, star anise and orange peel.

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