Szechuan Beef Stew - serves 4

4 spring onions trimmed and
1 fresh ginger 1" piece, after slicing thin
3 pieces orange peel
2 pounds flank steak, halved
3 star anise
1/4 cup softened lard or frying oil
Seasoning:
2 tsp garlic finely chopped
1/2 cup light soy sauce
1/3 cup rice wine or dry sherry
1 tbsp hot bean paste
1 tbsp chinese brown peppercorns
2 tbsp dark soy sauce
2 tbsp sweet bean paste
2 tsp sugar

Cut the meat into 5 cm (2 inch) cubes and place in a deep pot with the spring onions, ginger, star anise, and the orange peel. Cover with water and bring to a boil, skim and then simmer for 2 hours, tightly cover- ed over low heat. Heat the lard and fry the seasoning ingredients for 1 minute, then pour into the pot and recover. Simmer 1 hour more or until meat is very tender.
Transfer meat to a serving dish and thicken the sauce with a paste of corn flour and cold water. Pour over the meat after discarding the onion, ginger, star anise and orange peel.