Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Chinese
Asian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Spring onions -- trimmed and
1 Fresh ginger (1" piece) -- after slicing thin
3 Pieces orange peel
2 pounds Flank steak -- halved
it by hitting it
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
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.
