Ingredients:
- 1 3/4 lb. (750g) lean boneless beef sirloin
- 5 tsp.rice wine
- 3 tbsp scallions, chopped in sections
- 3 cloves star anise
- 1 tsp.ginger, sliced
- 1 tbsp cornstarch, dissolved in 1 tbsp water
- 4 tbsp (60ml ) soy sauce
- 5 tsp. sesame oil
- 1 tsp. salt, or to taste
Directions:
- Soak the beef in cool water for 15 minutes.
- Wash off any blood.
- Cook in boiling water to cover 10 minutes.
- Remove, rinse and drain.
- Place in a pot with 4 cups(1 litre water, half the scallions, and 1/4 tsp. of the sliced ginger.
- Bring to a boil over high heat and skim off the foam.
- Cover tightly and reduce the heat to a low simmer.
- Cook for 2 to 3 hours, replenishing the water if needed.
- When the beef is fork-tender, drain, reserving the cooking liquid.
- Let the meat cool enough to be handled, then trim the edges, discarding any fat and membranes. Cut across the grain into slices 3 inches long by 1 inch wide and 1/4 inch thick (8 cm by 3 cm by 5cm).
- Stack in a heat-proof bowl , and add 2 tbsp of the soy sauce, salt, rice wine, the rest of the scallions and ginger, the star anise, and the reserved cooking liquid.
- Place the bowl in a steamer and steam for 20minutes.
- Place the beef in a serving dish and pour the stock into a wok.
- Heat the stock and add the remaining 2 tbsp of soy sauce.
- When it comes to a boil, stir the cornstarch-water mixture and add.
- Cook , stirring, until thickened, and sprinkle with sesame oil.
- Pour the sauce over the beef and serve.