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 tender. 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.