Beef Stew Szechuan Style

Name: Beef Stew Szechuan Style (Hung shao niu jou)
Cuisine: Chinese
Ingredients: 3 tablespoons hot bean paste (la dou ban jiang); 1 tablespoon brown peppercorns; 1 cup soy sauce; 5 slices ginger; 3 star anise; ½ cup oil; 3 tablespoons hot bean paste (la dou ban jiang); 2 tablespoons wine; 1 tablespoon salt; 2-½ pounds beef (chuck or flank); 5 garlic buds; 5 green onions; 2-½ pounds beef (chuck or flank); 2-½ pounds beef (chuck or flank)

Hung shao niu jou

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

2-½ pounds beef (chuck or flank)
5 garlic buds
5<

Asia
Taiwan
Hupeh
Kweichow
Sichuan
Hunan
Western China

Method

Cut the beef into 1-½ inch squares and cook for half a minute in boiling water, remove beef, drain off the boiling water, return beef and add fresh boiling water to about 2” above beef. Add anise, green onion, and ginger. Using low-heat, stew covered about 1 hours.
Heat ½ cup oil in frying pan, when hot add the garlic and peppercorns and stir-fry. Then add hot