Bring the water to a boil while preparing meat. Blanch meat for 2-3
minutes in boiling water. Drain in colander, reserving the cooking
water. Skim away all foam and fat from water in which the beef was
blanched. Add the star anise, sugar, soy and sake. Return to a
boil. Lower the heat and let the stock simmer.
Heat 3 Tbs oil in a wok or non-stick skillet, add the beef, green
onions and ginger. Stir-fry for 3-4 minutes. Transfer the contents
to the simmering stock, cover with a lid, reduce heat and simmer for
1-45 - 2 hours.
Begin stir-fry prep/cooking 1 1/2 hours into cooking time. Add 1 Tbs
stir fry oil to hot pan, swirl to coat. Add minced ginger, brown.
Add a few tablespoons broth from simmering pot. Add carrots and
stir-fry 3-4 minutes. Add broccoli and snow peas. Continue cooking
until vegetables are tender. Cover to speed process if desired.
While vegetables are cooking, drain meat in a colander, reserving
broth. Remove red chilli and star anise pods. Removing the anise
is not completely necessary but the pods are unexpectedly hard.
Dissolve cornstarch in 6 Tbs stock. Add to beef and cornstarch
mixture to vegetables when they are tender. Add broth 1/2 cup at
a time until sauce is desired thickness, about 1-2 cups. Mix
thoroughly, transfer to bowl.
Serving
Suggestions
White rice
Originally Submitted
9/12/2012
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