Szechwan Spiced Beef Stew

• 1 tablespoon ginger root
• 1/4 cup scallions, spring or green onions chopped
• 2 lbs stewing beef 1/4 inch chunks
• 6 tablespoons vegetable oil
• 1 tablespoon garlic minced
• 3 cups water
• 5 teaspoons hot szechuan sauce
• 4 tablespoons sherry pale, dry
• 1/2 tablespoon peppercorns crushed
• 4 WHOLE star anise
• 2 1/2 tablespoons szechwan sweet sauce
• 4 tablespoons soy sauce, tamari
• 2 teaspoons sugar

1. COMBINE SAUCE INGREDIENTS, SET ASIDE.
2. HEAT OIL IN A 4 TO 6 QUART POT.
3. ADD GINGER, GARLIC, AND SCALLIONS, AND COOK FOR A FEW SECONDS.
4. ADD BEEF AND COOK UNTIL MEAT LOSES ITS RED COLOR.
5. STIR IN SAUCE AND MIX WELL.
6. ADD 2 cup WATER, COVER, AND SIMMER FOR ABOUT AN HOUR.
7. ADD REMAINING WATER AND COOK OVER LOW HEAT UNTIL BEEF IS TENDER, ABOUT ANOTHER HOUR.

ginger root, scallions, stewing beef, vegetable oil, garlic, water, sherry pale, peppercorns crushed, star anise, sweet sauce, soy sauce, sugar

Taken from recipeland.com/recipe/v/szechwan-spiced-beef-stew-36689 (may not work)