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Cinnamon-flavored Spicy Beef


Cinnamon-flavored Spicy Beef
2 Tablespoons corn oil
1 pound flank steak, cut into one-inch cubes
1 teaspoon ground cinnamon
1/2 teaspoon corn oil
4 scallions, cut into two-inch pieces
4 slices fresh ginger
4 Tablespoons Chinese rice wine
4 Tablespoons Chinese brown sugar slabs
3 Tablespoons dark soy sauce
2 star anise
1 teaspoon crushed red pepper
1. Heat oil and fry the flank steak cubes, scallions, and slices of ginger until the meat browned but still pink. Toss in the ground cinnamon and remove the meat from the pan. Let it rest for ten minutes. In the meantime, wash the pan and add half teaspoon fresh oil.
2. Heat oil and add wine, sugar, and soy sauce and cook this for one minute or until the sugar dissolves. Add the star anise and red pepper and stir well, then add a cup of cold water and the meat. Cover this, bring to the boil, and simmer for forty minutes.
3. Remove cover, and take out the scallions, ginger, and star anise from the liquid. Return the liquid to the boil and stir continuously until there is the liquid is reduced and none is left.
4. Cover a cookie sheet with aluminum foil and spread the beef cubes on to it in a single layer. Be sure that no pieces touch any other pieces.
5. Heat oven to 300 degrees F, put the cookie sheet and its contents in and close the oven door. Turn off the heat. Leave the beef overnight, or leave it in the cooling oven for at least eight hours, then refrigerate it in a tightly closed jar until ready to use it.

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