Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     spring onions -- trimmed and
  1                     fresh ginger -- (1" piece), after
                        -- slicing thin
  3             pieces  orange peel
  2             pounds  flank steak -- halved
                        it by hitting it
  3                     star anise
     1/4           cup  softened lard or frying oil
                        ***SEASONING***
  2          teaspoons  garlic -- finely chopped
     1/2           cup  light soy sauce
     1/3           cup  rice wine or dry sherry
  1         tablespoon  hot bean paste
  1         tablespoon  chinese brown peppercorns
  2        tablespoons  dark soy sauce
  2        tablespoons  sweet bean paste
  2          teaspoons  sugar

Preparation:

Cut the meat into 5 cm (2 inch) cubes and place in a deep pot with the spring onions, ginger, star anise, and the orange peel. Cover with water and bring to a boil, skim and then simmer for 2 hours, tightly cover- ed over low heat. Heat the lard and fry the seasoning ingredients for 1 minute, then pour into the pot and recover. Simmer 1 hour more or until meat is very ten- der. Transfer meat to a serving dish and thicken the sauce with a paste of corn flour and cold water. Pour over the meat after discarding the onion, ginger, star anise and orange peel.

Nutritional Information:

461 Calories (kcal); 24g Total Fat; (48% calories from fat); 47g Protein; 10g Carbohydrate; 116mg Cholesterol; 1372mg Sodium