Ingredients:
2 1⁄2 pounds (1.15 kilograms) beef, shin and chuck steak, trimmed
4 tablespoons peanut or corn oil
8 ounces (225 grams) garlic cloves, peeled
3 tablespoons Shaohsing wine or medium-dry sherry
1⁄4 teaspoon salt
1 teaspoon sugar
2 tablespoons thick soy sauce
1 tablespoon thin soy sauce
2 cups clear stock
1⁄2 to 1 teaspoon potato flour, dissolved in 1 tablespoon water
8 scallions, cut into 1-inch (2.5-centimeter) sections
Directions:
Cut the beef into cubes of about 1 1⁄2 inches (3.5 centimeters). Heat a wok over high heat until smoke rises. Add the oil and swirl it around.
Add the garlic, turn and toss until it takes on color. Add the beef, turn and flip with a wok scoop or metal spatula to brown it with the garlic for 2 or 3 minutes. Splash in the wine or sherry around the side of the wok, stirring continuously as it sizzles and reduces to about half. Remove from the heat.
Transfer the wok contents to a large, heavy saucepan or flameproof casserole, scraping all the juices from the wok as well. Season with the salt, sugar and soy sauces, and pour in the stock. Bring to a boil, reduce the heat to maintain a moderate simmer and continue to cook, covered, for 1 1⁄2 to 1 3⁄4 hours, or until the beef is tender and most of the garlic has been assimilated into the sauce.
Check the water level from time to time and replenish whenever necessary; also stir thoroughly a few times to make sure that the beef has not stuck to the bottom. When ready, there should be more than1 cup of sauce. (This dish can be prepared and cooked to this stage several hours or even a day in advance. The taste actually improves overnight.)
Just before serving, bring to a boil, then add the well-stirred dissolved potato flour, to thicken the sauce slightly. Add the scallions, replace the lid and cook for a few seconds more. Transfer to a warm serving dish and serve.
Serves 6 as a main course.
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