QUICK-SEARED SICHUAN BEEF TENDERLOIN STEW

3 pounds beef tenderloin tips
2 tablespoons soybean oil or corn oil, or more if needed, divided use
4 to 6 star anise
3 dried hot red peppers, halved
3 garlic cloves, sliced
4 shallots, halved
2 tablespoons julienned, peeled, fresh ginger
2 tablespoons grated orange zest
1/4 cup soy sauce
2 tablespoons balsamic vinegar
2 tablespoons brandy
1 tablespoon sugar
3 scallions, trimmed and cut into 1-inch lengths

Trim the fat and sinews from the beef (once trimmed, the meat should weigh about 2 1/2 pounds). Cut the meat into 1-inch pieces.

Heat 1 tablespoon of the oil in a large heavy pot over high heat until hot. Add half the beef (do not crowd the pan) and quickly sear on all sides until lightly browned, 3 to 4 minutes. Remove and set aside. Add the remaining 1 tablespoon of oil and sear the rest of the meat.

Return all the beef to the pan. Add the star anise, red peppers, garlic, shallots, ginger and zest and cook until lightly browned, 2 to 3 minutes.

Add the soy sauce, vinegar, brandy and sugar; turn the heat to low, and cook for 5 minutes.

Add 1 cup of water, cover, and simmer until the beef is tender, checking for doneness after 20 minutes.

Stir in the scallions and remove from the heat. Discard the star anise and hot peppers, skim off the fat, and serve.

Makes 8 servings
Adapted from source: Susanna Foo Fresh Inspiration: New Approaches to Chinese Cuisine by Susanna Foo