Szechuan

Ingredients

4 spring onions trimmed
1 ginger
3 orange peel
2 pounds flank steak
3 star anise
1/4 cup softened lard
2 teaspoons garlic
1/2 cup soy sauce
3/8 cup rice wine
1 bean paste
1 tablespoon chinese brown peppercorns
2 tablespoons dark soy sauce
2 sweet bean paste
2 teaspoons sugar

Instructions

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 covered 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.