Braised Beef - Shanxi

3 tablespoons plus 1 teaspoon dark soy sauce

3 bunches scallions, chopped (about 1 cups chopped)

1 pound lean boneless beef (such as top sirloin), very thinly sliced

¼ cup cornstarch

¼ cup water

cup sesame oil

Generous pinch fennel seed

cup chicken broth

2 teaspoons rice wine

¼ teaspoon grated fresh ginger

In a medium bowl, combine the soy sauce and scallions. Add the beef and mix to coat.

In a small bowl, mix the cornstarch with the water until dissolved. Add to the beef mixture and stir well. Set aside.

In a wok, heat the oil over high. Add the fennel seeds and cook, stirring constantly, until the oil starts to smoke. Add the beef mixture, with the marinade, and stir-fry until barely cooked, about 2 to 3 minutes.

Add the stock and rice wine. Cover the wok and boil for 1 minute. Add the ginger, stir and serve.

Serves four.

Adapted from Cuisine-China.com