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 Remove sinews and tendons from
the beef. Blanch for two minutes
in boiling water to cover. Remove,
drain and rinse under cold water.
Cut into chunks.
- Place a bamboo mat in a casserole.
Spread the beef chunks on the
mat. Mix together the sugar, soy
sauce, rice wine , cassia bark,
ginger, scallions, and all but
1 tsp. of the sesame oil and pour
over the beef. Add water to cover
and bring to a boil cover high
heat. Cover, turn the beat to
low and stew for six hours, checking
the water level from time to time
and adding more warm water if
needed. When the beef is fork-tender,
place it in a serving dish. Boil
the sauce over high heat until
thickened. Pour over the beef,
sprinkle with the remaining sesame
oil and serve.
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