Szechuan (Sichuan) Beef Stew
Szechuan (Sichuan) Beef Stew recipe
Yield
4 servingsPrep
20 minCook
3 hrsReady
3 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 |
scallions, spring or green onions
trimmed |
|
|
| 1 |
ginger
thinly sliced, 1 inch pieces |
*
|
|
| 3 |
orange zest
|
*
|
|
| 2 | pounds |
beef, flank steak (london broil)
halved |
|
| 3 |
star anise
|
*
|
|
| ¼ | cup |
lard
softened, or other frying oil |
|
| Seasoning | |||
| 2 | teaspoons |
garlic
finely chopped |
|
| ½ | cup |
soy sauce, light
|
|
| ⅓ | cup |
rice wine
or dry sherry |
*
|
| 1 | tablespoon |
bean paste
hot |
* |
| 1 | tablespoon |
peppercorns
chinese brown |
|
| 2 | tablespoons |
soy sauce, dark
|
|
| 2 | tablespoons |
bean paste
sweet |
* |
| 2 | teaspoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
scallions, spring or green onions
trimmed |
|
| 1 | each |
ginger
thinly sliced, 1 inch pieces |
*
|
| 3 | each |
orange zest
|
*
|
| 907.2 | g |
beef, flank steak (london broil)
halved |
|
| 3 | each |
star anise
|
*
|
| 59 | ml |
lard
softened, or other frying oil |
|
| Seasoning | |||
| 1E+1 | ml |
garlic
finely chopped |
|
| 118 | ml |
soy sauce, light
|
|
| 79 | ml |
rice wine
or dry sherry |
*
|
| 15 | ml |
bean paste
hot |
* |
| 15 | ml |
peppercorns
chinese brown |
|
| 3E+1 | ml |
soy sauce, dark
|
|
| 3E+1 | ml |
bean paste
sweet |
* |
| 1E+1 | ml |
sugar
|
|
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 covered 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.
