Oriental Anise Beef

This delicious Asian-style beef dish comes from The Good Housekeeping Illustrated Cookbook. The beef is simmered in a fragrant broth until it is fork-tender, the sauce is thickened and the beef is served over rice. The anise gives this dish a very special Asian taste. Blessings...

Recipe:

1 bunch green onions
1/2 cup dry sherry (not cooking sherry)
1/4 cup soy sauce
1 tbsp. sugar
2 tsps. anise seed
1/2 tsp. ground ginger
water
1 boneless beef chuck shoulder steak , cut 1-1/2 inches thick (about 2 pounds)
2 tsps. cornstarch
hot cooked rice

1. Cut off roots from onions; cut onions into 1-inch pieces.
2. In 10-inch skillet, place half of the onion pieces; stir in sherry, soy sauce, sugar, anise seed, ground ginger and 1/4 cup water. Add the steak. Over high heat, heat to boiling. Reduce heat to low; cover and simmer steak 1-3/4 hours or until fork-tender, turning steak once.
3. When steak is done, remove to platter and cover with foil to keep warm.
4. In cup, combine 1/4 cup water and cornstarch until blended. Gradually stir cornstarch mixture into liquid in skillet. Cook over medium heat, stirring constantly, until thickened. Stir in remaining half of onion pieces. Spoon sauce over steak. Cut steak into thin slices to serve. Serve over rice with sauce.

Yield: 6 to 8 servings