1 lb. (400g) lean boneless beef
10 tsp. (50ml)
3 1/2 oz (100ml) chicken or duck broth
flour), dissolved in 4 tbsp
3 oz (100g)
1/4 tsp. fresh
3 1/2 fl oz (100ml) sesame oil
1. Wash the
beef and cut into thin slices. Mix with
the soy sauce and scallions. Stir the
cornstarch-water mixture and add.
2. Heat the sesame oil in a work add the
fennel seeds. Heat to very hot or until
the oil starts to smoke, and add the
beef. Stir-fry until barely cooked. Add
the stock, rice wine and MSG (optional).
Cover the wok, and boil rapidly for 1
minute. Add the ginger, stir and remove.
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