Chinese-style braised beef
Beef second courses
1½ pounds stewing beef, cut into two-inch cubes salt and pepper ¼ c. of flour 4 tbsps. of cooking oil ¼ c. of roughly chopped scallions (onion leaves) 1 tbsp. of minced garlic a generous knob of ginger, julienned 2 bird’s eye chilis, chopped 2 star anise 1 cinnamon bark ½ tsp. of fennel seeds ½ tsp. of Sichuan peppercorns 4 cloves a generous splash of rice wine 2 c. of beef broth 4 tbsps. of dark soy sauce 4 tbsps. of dark brown sugar salt, to taste finely sliced scallions, to garnish
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