Szechuan Beef Stew

Course : Chinese
Serves: 4
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4 medium spring onions -- trimmed and
1 pieces fresh ginger -- (1 inch piece), after slicing thin
3 pieces orange peel
2 pounds flank steak -- halved
3 pieces star anise
1/4 cup softened lard or frying oil
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

Preparation / 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 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.

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