Szechwan stewed beef

- 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

In a large saucepan, place shallots, meat, ginger, broken star anise and orange peel.
Cover meat with cold water and bring to the boil.
Reduce heat and simmer until tender, about 2½ hours.

Mix sauce ingredients in a bowl.

Remove meat from the stock and drain well, then cut or break the meat into smaller pieces, set aside.
Strain stock back into the pan and add the pre-mixed sauce.
Bring to the boil and simmer on low heat for about 15 minutes.

Heat oil in a wok and fry garlic and peppercorns on moderately high heat for ½ minute.
Add meat and stir-fry on high heat until well coloured.
Return to the stock with garlic and pepper and simmer for about 30 minutes more.

Transfer to a deep dish and serve with steamed white rice.

BON APPETIT