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Braised Beef Steaks


Braised Beef Steaks
2 Tablespoons oil
2 large cloves of garlic, smashed and kept whole
1 or 2 whole star anise (more, if desired)
1 inch stick of cinnamon, crushed
6 beef shanks, each about six ounces
2 Tablespoons Shaoxing wine or dry sherry
1 Tablespoon dark soy sauce
1 Tablespoon thin soy sauce
1/2 teaspoon salt
1 teaspoon sugar
1 cup chicken broth (or beef broth)
3 Tablespoons cornstarch dissolved in four tablespoons of cold water
1. Heat wok then add oil around the edges of it. Next add the garlic and cook it half minute. Reduce the heat part way and add the star anise and cinnamon and stir once.
2. Add the steaks and brown well on both sides, then add the wine and cook until the liquid is reduced by half.
3. Reduce the heat again and add the soy sauces, sugar, salt, and the broth and simmer turning the shanks every half hour for two or two and a half hours. There should be about one cup of liquid left and the shanks should remain whole; if the liquid evaporates too quickly, add water or broth as needed.
4. Remove the meat to a serving platter and keep warm. Strain the liquid and discard the solids. Mix cornstarch and water mixture and stir it in a small pot until the sauce thickens. Pour it over the meat or serve separately, as desired.

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