Braised Beef, Shanxi Style
1 pound (400g) lean boneless beef
1/2 g fennel seed
10 teaspoons (50ml) soy sauce
3 1/2 ounces (100ml) chicken or duck broth
4 tablespoons cornstarch (cornflour), dissolved in 4 tablespoon water
2 teaspoons rice wine
3 ounces (100g) scallions, chopped
1/4 teaspoon fresh ginger, chopped
3 1/2 fluid ounces (100ml) sesame oil
1/4 teaspoon MSG (optional)
Wash the beef and cut into thin slices. Mix with the soy sauce and scallions.
Stir the cornstarch-water mixture and add.
Heat the sesame oil in a work add the fennel seeds.
Heat to very hot or until the oil starts to smoke, and add
Stir-fry until barely cooked. Add the stock, rice wine and
Cover the wok, and boil rapidly for 1 minute. Add the ginger,
stir and remove.