Ingredients:

1 3/4 lb (750 g) lean boneless beef sirloin

3 tbsp scallions, chopped in sections

1 tsp ginger, sliced

4 tbsp (60 ml) soy sauce

1 tsp salt, or to taste

5 tsp rice wine

3 cloves star anise

1 tbsp cornstarch, dissolved in 1 tbsp water

5 tsp sesame oil

Directions:

1. Soak the beef in cool water for 15 minutes. Wash off any blood. Cook in boiling water to cover 10 minutes. Remove, rinse, and drain.

2. Place in a pot with 4 cups (1 litre) of water, half the scallions, and 1/4 tsp of the sliced ginger. Bring to a boil over high heat and skim off the foam. Cover tightly and reduce the heat to a low simmer. Cook for 2 to 3 hours, replenishing the water if needed. When the beef is fork-tender, drain, reserving the cooking liquid. Let the meat cool enough to be handled, them trim the edges, discarding any fat and membranes. Cut across the grain into slices 3 inches long by 1 inch wide and 1/4 inch thick (8 cm by 3 cm by 3 mm).

3. Stack in a heat-proof bowl, and add 2 tbsp of the soy sauce, salt, rice wine, the rest of the scallions and ginger, the star anise, and the reserved cooking liquid. Place the bowl in s steamer and steam for 20 minutes, Place the beef in a serving dish and pore the stock into a wok. Heat the stock and add the remaining 2 tbsp of soy sauce. When it comes to a boil, stir the cornstarch-water mixture and add. Cook, stirring, until thickened, and sprinkle with sesame oil. Pour the sauce over the beef and serve.