Red Beef Stew - cooking recipe

Ingredients

2 lbs boneless beef cubes (1 1/2 x 2-inch cubes)
1 onion, sliced
10 slices ginger (1/8 inch slices)
5 garlic cloves, sliced
4 red chilies (dried)
1 star anise
2 tablespoons soy sauce
4 teaspoons dark soy sauce (or just use regular soy sauce)
1 tablespoon brown bean sauce
1 teaspoon sugar
1/2 teaspoon salt
7 teaspoons chili oil
3 cups water
3 carrots, sliced on the diagonal into 3/4 x 1/2 inch pieces
1 teaspoon cornstarch
5 tablespoons green onions, sliced

Preparation

Over medium high heat, bring a large pot of water to boil and add beef, boil for 10 seconds. Drain, and rinse under cold water for 1 minute. Set aside.
In a small bowl combine next 5 ingredients (onion - star anise). Set aside.
In another small bowl or cup combine next 5 ingredients (soy sauce - salt). Set aside.
Over high heat heat hot chili oil in a wok or large skillet.
Add onion mixture to wok and stir-fry 2 minutes.
Stir in beef and stir-fry 3 minutes.
Transfer mixture to large sauce pan or pot, adding 2 3/4 cups water. Bring to a boil.
Reduce heat, cover and simmer until beef is tender (1 hour and 40 minutes), stirring occasionally. You may need to add more water.
Stir in carrots. Cover and simmer until tender (20 minutes), stirring occasionally.
Remove chilies and star anise - discard.
Increase heat to high.
In a small cup dissolve cornstarch in 1/4 cup water. Stir into stew, stirring for 1 1/2 minutes.
Transfer to serving dish (over egg noddles or rice, if desired), garnishing with green onions.