Szechuan (sichuan) Beef Stew Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4: Spring onions, trimmed and
2 lbs: Flank steak, halved
1: Fresh ginger, 1" piece
By hitting it,
-- after slicing thin,
3: Star anise,
3 Pieces: orange peel,
1/4 cup: Softened lard or frying oil,
SEASONING
2 tsp: Garlic, finely chopped
1 tbsp: Chinese brown peppercorns,
1/2 cup: Light soy sauce,
2 tbsp: Dark soy sauce,
1/3 cup: Rice wine or dry sherry,
2 tbsp: Sweet bean paste,
1 tbsp: Hot bean paste,
2 tsp: Sugar,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp