Stewed Beef with Hot Bean Sauce is a very spicy Szechwan dish. It is served in fine restaurants both in China and abroad. Now you can enjoy it whenever you like at home.
Clean 1 1/4 lbs. of brisket or short rib beef. Cook with I green onion and 2 slices of ginger in boiling water for 1 hour. Remove and let cool. Slice into strips, and arrange in a big bowl.
Next, heat 2 T. oil in frying pan; fry 1/2 T. brown peppercorns, 2 green onions and 2 slices ginger. Add 1 T. wine, 3 T. white soy sauce, 1 t. sugar, and 1 C. beef soup; cook for 2 minutes. Strain soup and pour into the bowl. Steam for 1 hour until beef is well done. Cut 2 carrots into diamond-shaped pieces and fry for 1 minute; then place on beef, and steam together. Pour off the juice, to be used later, and place on a platter by inverting the bowl.
Again heat 2 T. oil in frying pan, stir-fry 1 T. each chopped ginger and garlic, and 1 T. hot bean paste. Add steamed beef juice, 1 T. sugar, 1/2 T. vinegar, and cook until boiled. Thicken with cornstarch; sprinkle with 2 T. chopped green onions. Finally splash with 1 T. oil. Pour the sauce on the beef and serve with stir-fried vegetables.
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