Title: Szechuan (Sichuan) Beef Stew
Categories: Chinese5
Yield: 4 servings

4 Spring onions; trimmed and
1 Fresh ginger (1" piece);
-after slicing thin
3 Pieces orange peel
2 lb Flank steak; halved
It by hitting it
3 Star anise
1/4 c Softened lard or frying oil

---------------------------------SEASONING---------------------------------
2 ts Garlic; finely chopped
1/2 c Light soy sauce
1/3 c Rice wine or dry sherry
1 tb Hot bean paste
1 tb Chinese brown peppercorns
2 tb Dark soy sauce
2 tb Sweet bean paste
2 ts 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.

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