Szechuan (sichuan) beef stew
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Spring onions; trimmed and | |
| 1 | Fresh ginger (1\" piece) after slicing thin | |
| 3 | 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 |
| By hitting it | ||
| 3 | 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 |
Directions
SEASONING
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.