Ingredients:
1 1/2 lbs well-trimmed beef stew meat ( chuck or other inexpensive cut)
2 small piece gingerroot, crushed
2 small garlic cloves, crushed
1 sprig coriander ( chinese parsely, cilantro)
2 teaspoons five-spice powder
2 tablespoons white vinegar
3/4 teaspoon salt ( to taste)
Directions:
Cut meat into 1-1/2 inch cubes, cover with boiling water in saucepan and bring to boil.
Cook 1 hour ot until beef is tender.
Drain off liquid, refridgerate it to congeal the fat.
Discard the congealed fat.
Reheat the beef stock, bring to a boil with remaining ingredients, and cook 10 minutes.
Pour over the beef.
Beef may be served hot, cold, or at room temperature.
Servings: 4
Time preparation: 20 min.
Time total: 80 min.