Sichuan-Braised Beef Stew

Eastern-Style Beef Stew

Sichuan-Braised Beef Stew

Ingredients:

• 1 lb beef stew meat, cut into bite-sized chunks

• 3 stalks green onions, broken into halves

• 5 cloves garlic, peeled and coarsely chopped

• Few slices ginger

• 2 star anise seeds

• 2 bay leaves

• 4 dry chili peppers, rinsed and crumbled

• 1 cinnamon stick

• A pinch of Sichuan pepper corn, about 10

• 2 potatoes, peeled and cut into chunks

• 1 piece 2×2 inch rock sugar

• 5 tablespoon light soy sauce

• 2 tablespoons sweet soy sauce or dark soy sauce

• 1 tablespoon Lao Gan Ma fried chili oil

• 1 tablespoon shaoxing wine, optional

• 1 tablespoon oil

• 1 teaspoon salt, can be adjusted

• Water

Method:

1. Heat oil in a pot with lid over medium high heat

2. Add green onion, garlic, ginger, star anise seeds, bay leaves, chili peppers, cinnamon stick, pepper corn, and chili oil and stir a few times until flavor releases

3. Add beef and stir a few times

4. Add water to the point it covers the meat

5. Add the remaining ingredients except potatoes and stir well

6. Cover lid and bring to a boil

7. Turn heat to medium low and cook for 20 minutes

8. Turn off heat and let cool

9. Do not open lid

10. Put pot into fridge over night

11. 30 minutes before meal, add potatoes and bring to boil for 20 minutes over medium heat

12. Serve warm