Ingredients
300 g cooked rice, 200 g (about 7 oz) lean beef, cut into chunks.
Seasonings
Chopped green onions, minced ginger, star anise, MSG, ground white pepper, and sugar, a pinch each, 1 tablespoon spicy broad bean paste, 2 tablespoons each of Chinese cooking wine and soy sauce, vegetable oil as needed.
Steps
1. Briefly blanch the beef chunks in boiling water, then drain; place the rice into a bowl.
2. Heat vegetable oil in a wok or pot over medium-high heat. Add chopped scallions and minced ginger, stir-frying until fragrant. Stir in spicy broad bean paste and cook briefly, then add the beef chunks and stir-fry. Pour in soy sauce, sugar, white pepper, Chinese cooking wine, MSG, star anise, and enough water to just cover the beef. Reduce heat to low and simmer slowly until the sauce thickens. Spoon the beef and sauce over steamed rice and serve hot.