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Recipe taken from All About Home Cooking 第一次學做菜 book

Ingredients:
600g rib fingers (牛肋條) or beef shank (牛腱肉)
1 radish
1 carrot
some shredded leek or spring onion

Spices:
3 stalks spring onion
2 slices ginger
3 cloves garlic
1 star anise
1 red chili (or chili powder)

Seasonings:
2 tbsps Chinese rice wine
4 tbsps dark soy sauce
1 tsp sugar (or 冰糖)
salt and pepper to taste

Method:

1. Cut beef into big pieces, scald in boiling water for 1-2 minutes, remove and rinse clean.
2. Heat 2tbsps of oil, fry spring onion, ginger and garlic until fragrant.
3. Add beef and fry briefly.
4. Drizzle wine and dark soy sauce and then pour 3 cups of water (water must cover beef).
5. Add star anise and red chili.
6. Bring to a boil over high heat, then simmer over low heat for 60 minutes.
7. Peel carrot and radish and cut into pieces.
8. Add to the beef and add sugar and salt.
9. Cook for another 15-20 minutes.
10. To reduce the gravy (or sauce), turn up the heat or add a little cornstarch.
11. Scatter shredded leek or spring onion to serve.

Tasty tips:

• Carrot cooks faster, thus you may add the radish 10 minutes before adding the carrot.
• Choose bigger red chilies and leave it whole for a milder taste. Red chilies give a better aroma to the dish.
• Alternatively, use potato or Chinese yam.
• Beef that is fresh is bright red in color and firm to the touch.
• For a richer taste, you can add a few pieces of big bones in the stew.

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