This is a great winter stew-type dish. A lot of different cuts of beef will work; my old choice was blade as its large amount of intramuscular fat gives it a lot of flavour, but recently I’ve taken to beef “finger meat” (meat from between the ribs) as it comes in easy to cut strips and also has plenty of fat. You can do this in a pressure cooker, if you have one, but a wok or casserole dish in the oven will also work, though the cooking time will be about double.
You’ll need:
~1 kg stewing beef
salt and pepper
~60 mL corn starch
sesame or canola oil
6–8 green onions, sliced
5 cloves garlic, minced
~2 cm section of ginger, grated
10 mL cayenne pepper powder
15 mL five spice powder
10 mL Sichuan peppercorns, ground
~50 mL apple cider vinegar
~50 mL mirin
500 mL chicken broth
60 mL dark soy sauce
30 mL dark brown sugar
Active time: 15 minutes Cooking time: 50 minutes
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