Szechuan Sichuan Beef Stew

4 Spring onions -- trimmed and

1 Fresh ginger (1" piece) -- after slicing thin

3 Pieces orange peel

2 pounds Flank steak -- halved

it by hitting it 3 Star anise

1/4 cup Softened lard or frying oil

-SEASONING
- 2 teaspoons Garlic -- finely chopped

1/2 cup Light soy sauce

1/3 cup wine or dry sherry

1 tablespoon Hot bean paste

1 tablespoon Chinese brown peppercorns

2 tablespoons Dark soy sauce

2 tablespoons Sweet bean paste

2 teaspoons Sugar

Cut the meat into 5 cm (2 inch) cubes and place in a deep pot with the spring onions, ginger, star anise, and the orange peel. Cover with water and bring to a boil, skim and then simmer for 2 hours, tightly cover- ed over low heat. Heat the lard and fry the seasoning ingredients for 1 minute, then pour into the pot and recover. Simmer 1 hour more or until meat is very ten- der. Transfer meat to a serving dish and thicken the sauce with a paste of corn flour and cold water. Pour over the meat after discarding the onion, ginger, star anise and orange peel.