Contributed by World Recipes Y-Group
This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
- 3½ oz (100 g) young bamboo shoots, fresh or canned
- ½ oz (15 g) rock sugar (or substitute)
- 2¼ lb. (1 kg ) lean boneless beef
- 4 tbsp (60 ml) vegetable oil
- 2 tsp ginger, sliced
- 2 tbsp salted fermented soybean
- 2 tsp scallions, chopped
- 2 tsp salt
- 10 whole Szechuan peppercorns
- 3½ tbsp rice wine
- 1 star anise
- Soak the bamboo shoots in cold water and cut into small pieces.
- Blanch quickly in boiling water, drain, and rinse in cold water.
- Set aside.
- Cut the beef into 1 inch (3 cm ) chunks and place in a pot with cold water to cover.
- Bring to a boil and skim off the foam.
- Then add the ginger, scallion, peppercorns, and star anise.
- Bring back to a boil and add the sugar.
- Stir until it dissolves.
- Turn the heat to low and simmer.
- While the beef is cooking heat the oil until the surface ripples.
- Add the soybean paste and stir-fry until it turns slightly red.
- Add to the beef.
- When the beef has cooked for about one hour, add the salt, rice wine and the bamboo shoots.
- Stew the beef another hour until it is very tender, and serve.