rice wine or dry sherry
piece of dried orange peel, 2"x1"
carrots, sliced diagonally
1Use a cleaver to cut beef into 1-inch cubes. Place star anise and peppercorns on a 3-inch square of cheesecloth. Bring corners together and tie with kitchen twine.
2Heat oil in a large saucepan over high heat for 1 minute. Stir fry garlic and ginger until garlic is golden, 30 seconds.
3Add beef cubes. Stir fry until lightly browned about 2-3 minutes.
4Add cheesecloth bag, wine, soy sauce, sugar and dried orange peel; mix well. Cover and cook 5 minutes. Add 2/3 cup water.
5Reduce heat to low and cook 1 1/2 hours. Add carrot and continue cooking 45 minutes or until beef is very tender and carrot is cooked.
6Remove cheesecloth bag and discard. Serve stew hot over rice.
Originally Posted: Tue, Aug 21, 2012