Ingredients
- 1.5kg beef chuck or skirt steak, sliced into palm-sized pieces
- water as needed to cover
- 3 cups (750ml) water
- 1 tablespoon chilli flakes
- 4 slices ginger
- 1 spring onion, cut into thirds
- 2 whole star anise
- 1 stick cinnamon
- 2 bay leaves
- 20 Szechuan peppercorns
- 5 cloves
- 2 cardamom pods
- 5 tablespoons dark soy sauce
- 5 tablespoons light soy sauce
- 2 tablespoons cooking wine
Description
Beef Chuck Is Wonderful And Tender After Slow Stewing In Aromatic Herbs And Soy Sauce. Serve With Freshly Cooked Rice, If Desired.
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