Braised Beef, Shanxi Style Posted by WingsFan91 at 9/5/2001 8:24 am 1 pound (400g) lean boneless beef 1/2 g fennel seed 10 teaspoons (50ml) soy sauce 3 1/2 ounces (100ml) chicken or duck broth 4 tablespoons cornstarch (cornflour), dissolved in 4 tablespoon water 2 teaspoons rice wine 3 ounces (100g) scallions, chopped 1/4 teaspoon fresh ginger, chopped 3 1/2 fluid ounces (100ml) sesame oil 1/4 teaspoon MSG (optional) Wash the beef and cut into thin slices. Mix with the soy sauce and scallions. Stir the cornstarch-water mixture and add. Heat the sesame oil in a work add the fennel seeds. Heat to very hot or until the oil starts to smoke, and add the beef. Stir-fry until barely cooked. Add the stock, rice wine and MSG (optional). Cover the wok, and boil rapidly for 1 minute. Add the ginger, stir and remove.