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 Cut the beef into 1 1/2 inches
(35mm) chunks. Deep-fry the beef
in very hot oil until browned.
Drain and set aside.
- Tie the peppercorns and star
anise in a piece of cheesecloth
or place in a tea ball.
- Place 4 cups (1 litre) water
in a pot and add the bag of spices,
the soy sauce, sugar, stick cinnamon,
scallions, and ginger. Bring the
water to a boil over high heat
and add the beef . Turn the heat
to low and stew for 4 hours, or
until the beef is very tender
and the sauce has cooked down
almost completely, but without
scorching.
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