Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Ginger root -- minced
1/4 c Scallions -- chopped
2 lb Stew meat -- 1/4" chunks
6 tb Oil
1 tb Garlic -- minced
- (include green part)
3 c Water
Sauce:
5 ts Szechwan chili bean sauce
4 tb Pale dry sherry
1/2 tb Peppercorns -- crushed
4 Whole star anise
2 1/2 tb Szechwan sweet bean sauce
4 tb Black soy sauce
2 ts Sugar
Combine sauce ingredients, set aside. Heat oil in a 4 to 6 qt pot.
Add ginger, garlic, and scallions, and cook for a few seconds. Add
beef and cook until meat loses its red color. Stir in sauce and mix
well. Add 2 c water, cover, and simmer for about 1 hour. Add
remaining water and cook over low heat until beef is tender, about
1 more hour. There should be 1-1/2 cups of sauce left in the pot when
beef is done. Serve hot!
The preparation time is the worse part, but it's worth it. Most of
the ingredients can be found at a neighborhood Asian or Chinese
grocery.
