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 Soak the beef in cool water
for 15 minutes. Wash off any blood.
Cook in boiling water to cover
10 minutes. Remove, rinse and
drain.
- Place in a pot with 4 cups(1
litre water, half the scallions,
and 1/4 tsp. of the sliced ginger.
Bring to a boil over high heat
and skim off the foam. Cover tightly
and reduce the heat to a low simmer.
Cook for 2 to 3 hours, replenishing
the water if needed. When the
beef is fork-tender, drain, reserving
the cooking liquid. Let the meat
cool enough to be handled, then
trim the edges, discarding any
fat and membranes. Cut across
the grain into slices 3 inches
long by 1 inch wide and 1/4 inch
thick (8 cm by 3 cm by 5cm).
- Stack in a heat-proof bowl ,
and add 2 tbsp of the soy sauce,
salt, rice wine, the rest of the
scallions and ginger, the star
anise, and the reserved cooking
liquid. Place the bowl in a steamer
and steam for 20minutes. Place
the beef in a serving dish and
pour the stock into a wok. Heat
the stock and add the remaining
2 tbsp of soy sauce. When it comes
to a boil, stir the cornstarch-water
mixture and add. Cook , stirring,
until thickened, and sprinkle
with sesame oil. Pour the sauce
over the beef and serve.
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