Boiled Beef (Boeld Bef)

Ingredients:

9 oz (250g) lean boneless beef
5 tsp. sweet fermented glutinous (rice wine or rice wine)
3 oz (100g) asparagus lettuce (substitute asparagus)
4 1/2 oz (125ml) vegetable oil
5 dried hot red chili (chilli) peppers
20 whole Sichuan Peppercorns
1/2 tsp. salt, or to taste
3 oz (100g) scallions  chopped into 2 inches long sections
2 tbsp cornstarch (corn flour) dissolved in 2 tbsp water
2 cups (500ml) beef stock
5 tsp. hot and salted fermented soybean paste
1 tsp. chili (chilli) oil
Directions:

1. Wash the beef and cut into slices 2 inches long by 1 inch wide and 1/8 inch thick(5 cm by 25mm by 4mm). Slice the asparagus. Seed and chop the chili peppers.

2. Place beef in a bowl and add the salt , cornstarch-water mixture,soy sauce, soy bean paste (chopped ) and rice wine. Mix well.

3. Heat the oil in a wok over low heat to about 230oF (110oC), or until bubbles appear around a  small piece of scallion or ginger  tossed into the oil . Add the chopped chili pepper and deep-fry until purplish-red. Add the peppercorns, scallions, and asparagus, and stir-fry for 1 minute. Add the stock and bring to a boil. Add the beef, stirring with a wok scoop to keep them separate. Boil the beef until it turns shiny. Remove, sprinkle with the chili oil , and serve.

Stewed Beef Strips (Stewd Bef Streps)

Ingredients:

1 3/4 lb. (750g) lean boneless beef sirloin
5 tsp.rice wine
3 tbsp scallions, chopped in sections
3 cloves star anise
1 tsp.ginger, sliced
1 tbsp cornstarch, dissolved in 1 tbsp water
4 tbsp (60ml ) soy sauce
5 tsp. sesame oil
1 tsp. salt, or to taste

Directions:

1. Soak the beef in cool water for 15 minutes. Wash off any blood. Cook in boiling water to cover 10 minutes. Remove, rinse and drain.

2. Place in a pot with 4 cups(1 litre water, half the scallions, and 1/4 tsp. of the sliced ginger. Bring to a boil over high heat and skim off the foam. Cover tightly and reduce the heat to a low simmer. Cook for 2 to 3 hours, replenishing the water if needed. When the beef is fork-tender, drain, reserving the cooking liquid. Let the meat cool enough to be handled, then trim the edges, discarding any fat and membranes. Cut across the grain into slices 3 inches long by 1 inch wide and 1/4 inch thick (8 cm by 3 cm by 5cm).

3. Stack in a heat-proof bowl , and add 2 tbsp of the soy sauce, salt, rice wine, the rest of the scallions and ginger, the star anise, and the reserved cooking liquid. Place the bowl in a steamer and steam for 20minutes. Place the beef in a serving dish and pour the stock into a wok. Heat the stock and add the remaining 2 tbsp of soy sauce. When it comes to a boil, stir the cornstarch-water mixture and add. Cook , stirring, until thickened, and sprinkle with sesame oil. Pour the sauce over the beef and serve.