Sichuan spicy beef stew

Produce

• Garlic, roughly chopped – 5 cloves (15 g)
• Ginger, sliced 3 mm / ⅛" – 4 slices (9 g)
• Dried chili – 6 small (3 g)
• Dried orange peel – 1 strip (2 g)
• Potato – 3 medium (400 g)
• Scallions, finely sliced – to taste
• Coriander, leaves – to taste
• Radish, lightly pickled, cut into matchsticks – to taste

Meat & Poultry

• Beef, tough cut* – 800 g

Nuts, Seeds & Legumes

• Soy sauce – 3⅝ individual packet (32 g)

Fats & Oils

• Oil, peanut – 42 g

Herbs & Spices

• Star anise – 4 regular (5 g)
• Cinnamon – 1 small (3 g)
• Fennel seeds – 1 tsp, whole (2 g)
• Cloves – 2 each (0.5 g)
• Bay leaves – 4 leaves (2.4 g)
• Cardamom – 2 pods (1 g)
• Sichuan peppercorn, toasted in hot skillet for 30 seconds until fragrant – 1 tsp, whole (3 g)
• Salt – to taste

Sauces & Condiments

• Sichuan chilli bean paste☨ – 30 g
• Beef stock – 500 g

Sweets & Snacks

• Sugar, raw – 2 tsp, packed (9 g)

Beverages

• Chinese cooking wine – 60 g