| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Chinese5 | 4 | Servings |
INGREDIENTS
| 4 | Spring onions, trimmed and | |
| 1 | Fresh ginger, 1" piece | |
| after slicing thin | ||
| 3 | Pieces orange peel | |
| 2 | lb | Flank steak, halved |
| It by hitting it | ||
| 3 | Star anise | |
| 1/4 | c | Softened lard or frying oil |
| 2 | t | Garlic, finely chopped |
| 1/2 | c | Light soy sauce |
| 1/3 | c | Rice wine or dry sherry |
| 1 | T | Hot bean paste |
| 1 | T | Chinese brown peppercorns |
| 2 | T | Dark soy sauce |
| 2 | T | Sweet bean paste |
| 2 | t | 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 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 ten- der. 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. Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 468
Calories From Fat: 171
Total Fat: 19g
Cholesterol: 179.2mg
Sodium: 395.7mg
Potassium: 879.7mg
Carbohydrates: 7g
Fiber: <1g
Sugar: 4.2g
Protein: 63.8g