1 tablespoon GINGER ROOT — MINCED
1/4 cup SCALLIONS — CHOPPED
2 pounds STEW MEAT 1/4 INCH CHUNKS
6 tablespoons OIL
1 tablespoon GARLIC — MINCED
(INCLUDE GREEN PART) 3 cups Water
—–SAUCE—– 5 teaspoons SZECHWAN CHILI BEAN SAUCE
4 tablespoons PALE DRY SHERRY
1/2 tablespoon PEPPERCORNS — CRUSHED
4 WHOLE STAR ANISE
2 1/2 tablespoons SZECHWAN SWEET BEAN SAUCE
4 tablespoons BLACK SOY SAUCE
2 teaspoons SUGAR
COMBINE SAUCE INGREDIENTS, SET ASIDE. HEAT OIL IN A 4 TO 6 QUART POT. ADD GINGER, GARLIC, AND SCALLIONS, AND COOK FOR A FEW SECONDS. ADD BEEF AND COOK UNTIL MEAT LOSES ITS RED COLOR. STIR IN SAUCE AND MIX WELL. ADD 2 C. WATER, COVER, AND SIMMER FOR ABOUT AN HOUR. ADD REMAINING WATER AND COOK OVER LOW HEAT UNTIL BEEF IS TENDER, ABOUT ANOTHER HOUR. THERE SHOULD BE 1 1/2 CUPS OF SAUCE LEFT IN THE POT WHEN BEEF IS DONE. SERVE HOT!!! THE PREPARATION TIME IS THE WORSE PART, BUT ITS WORTH IT. MOST OF THE INGREDIENTS CAN BE FOUND AT A NEIGHBORHOOD ASIAN OR CHINESE STORE.