Szechuan (sichuan) beef stew

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Recipe by: cille

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Spring onions; trimmed and 2 lb Flank steak; halved
1 Fresh ginger (1" piece) By hitting it
-- after slicing thin 3 Star anise
3 Pieces orange peel 1/4 c Softened lard or frying oil

-------------------------SEASONING------------------------------
2 ts Garlic; finely chopped 1 tb Chinese brown peppercorns
1/2 c Light soy sauce 2 tb Dark soy sauce
1/3 c Rice wine or dry sherry 2 tb Sweet bean paste
1 tb Hot bean paste 2 ts 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.