Szechuan Sichuan Beef Stew Recipe

Szechuan Sichuan Beef Stew Recipe

Ingredients

Serving Size : 4

• 4 spring onions – trimmed and
• 1 fresh ginger (1″ piece) – after slicing thin
• 3 pieces orange peel
• 2 pounds flank steak
• 3 star anise
• 1/4 cup softened lard or frying oil

seasoning:

• 2 teaspoons garlic – finely chopped
• 1/2 cup light soy sauce
• 1/3 cup rice wine or dry sherry
• 1 tablespoon hot bean paste
• 1 tablespoon Chinese brown peppercorns
• 2 tablespoons dark soy sauce
• 2 tablespoons sweet bean paste
• 2 teaspoons sugar

Method

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

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