Recipe Ingredient
- 750g beef (leg meat), cut into fairly large
- pieces
- 2 tbsp oil
- 2.3 litres water
- Spices
- 10g old ginger
- 6 slices liquorice (kam choe)
- 1 tbsp Szechuan peppercorns (fah chiew)
- 4 star anise
- 4cm piece cinnamon stick
- 3/4 tsp peppercorns
- 2 stalks spring onion
- Seasoning
- 35g rock sugar
- 1 ½ tbsp rice wine
- 3/4 tsp salt or to taste
- 5 tbsp light soy sauce
- 1/2 tsp dark soy sauce
Instructions
- Heat oil in a heavy-based stock pot, and fry spices until fragrant. Add beef and stir-fry for a while. Add seasoning and pour in water. Bring to the boil.
- Reduce the heat to low and stew for 1 ½-2 hours or until the meat is tender and the gravy is reduced.
- Remove the meat and slice thinly. Arrange the cut slices on a serving dish and pour the sauce over.
