Wednesday, December 21, 2011

Szechuan (Sichuan) Beef Stew By My Chinese Recipes

Szechuan (Sichuan) Beef Stew

beef, chinese

4 spring onions -- trimmed
1 and
1 fresh ginger (1 piece) --
1 after slicing thin
3 pieces orange peel
2 lb flank steak -- halved
1 it by hitting it
3 star anise
1/4 cup softened lard or frying oil
2 teaspoon 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 tablespoon dark soy sauce
2 tablespoon sweet bean paste
2 teaspoon 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.

Yield: 4 servings


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