红烧牛肉 Soy Braised Beef

500 grams beef

1 leek 大葱 (white part only)

1 Tbsp. broad bean paste, minced

2 cloves garlic, crushed

2 inch piece of ginger, grated

1 Tbsp. cooking wine

1 Tbsp. dark soy sauce

3-4 cubes rock sugar or 2 Tbsp. sugar

2 star anise

Boil beef until it turns white and then skim off the skum on top. Reserve liquid. Rinse beef and cut into chunks or slice. Heat some oil in a wok and stir-fry garlic, ginger, star-anise and leek until fragrant (a few seconds) then add bean paste and beef. Stir-fry another few seconds then add cooking wine, soy sauce, sugar and enough reserved boiling liquid to fill the wok about half way. Bring to a boil then cover and reduce heat. Simmer until beef is tender. At this point you can add what ever other vegetables you would like, sliced potato, tomato, chopped carrot, lightly stir-fried green pepper and onion chunks, ect. Allow to boil uncovered until vegetables are cooked according to your liking and liquid is reduced down and has thickened into a thin gravy. Season with salt to taste.

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