Szechuan Beef Stew

Recipe Ingredients

4		Spring onions - trimmed and
1		Fresh ginger - (1" piece), after slicing thin
3		Orange peel
2 lbs	908g / 32oz	Flank steak - halved
		It by hitting it
3		Star anise
1/4 cup	59ml	Softened lard or frying oil
		Seasoning
2 teaspoons	10ml	Garlic - finely chopped
1/2 cup	118ml	Light soy sauce
1/3 cup	78ml	Rice wine or dry sherry
1 tablespoon	15ml	Hot bean paste
1 tablespoon	15ml	Chinese brown peppercorns
2 tablespoons	30ml	Dark soy sauce
2 tablespoons	30ml	Sweet bean paste
2 teaspoons	10ml	Sugar

Recipe Instructions

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 tender.

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.

Source:
Ed Griffin

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