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Title: Au Larm - Spicy Braised Beef - China
Yield: 6 Servings

Ingredients

      2    lbs flank or shank beef; in
           -2" chunks
      2 md onion; quatred
     12 sl fresh ginger
     10    cloves garlic
      3    pcs dried tangerine peel or
           -fresh manda
      3    whole star anise
      2    tbsps vegetable oil
      2    tsps Szechuan peppercorns
      2    tsps cracked black
           -peppercorns
    1/4 c  rice wine or sake
    3/4 c  dark soy sauce
      3    tbsps hoisin sauce or sweet
           -bean paste
           rice; for accompaniment

Instructions

Place meat in deep saucepan. Add water to cover, onion, ginger, 4 cloves
garlic and star anise. Cover and bring to boil. Skin surface and reduce
heat to simmer 2 1/2 hours. Peel and chop remaining garlic. In wok fry
the garlic in oil with Szechuan and pepper for 1 minute over medium
heat. Add remaining ingredients and cook together, stirring for about 2
minutes; pour into pot and return to the boil. Skim surface again, cover
and simmer 45 minutes to 1 hour, until meat is tender. Remove star anise
and tangerine peel before serving with white rice.

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Per serving (excluding unknown items): 96 Calories; 5g Fat (44% calories
from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 8mg Sodium

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Contributor: Asia The Beautiful Cookbook

Preparation Time: 0:00

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