Szechwan stewed beef

     Szechuan cuisine often contains food preserved through pickling, salting, and drying and is generally spicy owing to heavy application of chili oil. The Sichuan Pepper  is commonly used. Sichuan pepper has an intensely fragrant, citrus-like flavour and produces a "tingly-numbing"  sensation in the mouth. Also common are garlic, chili peppers, ginger, star anise, and other spicy herbs, plants and spices. Broad bean chili paste  is also a staple seasoning. The region's cuisine has also been the source of several prominent sauces widely used in Chinese cuisine in general today, including yuxiang.

 

 

• 1½ pounds lean flank beef cut into 2-inch chunks
• 4 shallots sliced
• 6 slices fresh ginger
• 1 whole star anise
• 1 fresh orange peel chopped
• 3 cloves garlic sliced
• 1 teaspoon black peppercorns lightly crushed
• 4 tablespoons vegetable oil

Sauce

• ¾ cup dark soya sauce
• 3 tablespoons hoisin sauce
• 2 tablespoons dry sherry
• 1½ tablespoons sugar
• 1 tablespoon cornflour

1. In a large saucepan, place shallots, meat, ginger, broken star anise and orange peel.
2. Cover meat with cold water and bring to the boil.
3. Reduce heat and simmer until tender, about 2½ hours.
4. Mix sauce ingredients in a bowl.
5. Remove meat from the stock and drain well, then cut or break the meat into smaller pieces, set aside.
6. Strain stock back into the pan and add the pre-mixed sauce.
7. Bring to the boil and simmer on low heat for about 15 minutes.
8. Heat oil in a wok and fry garlic and peppercorns on moderately high heat for ½ minute.
9. Add meat and stir-fry on high heat until well coloured.
10. Return to the stock with garlic and pepper and simmer for about 30 minutes more.
11. Transfer to a deep dish and serve with steamed white rice.

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