1 Cut the beef into cubes of about 4 cm (1 1/2 inches)
2 Heat a wok over high heat until smoke rises. Add the oil and swirl it round. Add the garlic, turn and toss until it takes on colour. Add the beef and stir fry to brown it with the garlic for 2-3 minutes. Splash in the wine or sherry around the side of the wok, stirring continuously as it sizzles and reduces to about half. Remove from heat.
3 Transfer the wok contents into a large heavy saucepan or flameproof casserole, scraping all the juices from the wok as well. Season with the salt, sugar, soy sauces, and pour in the stock. Bring to the boil, reduce the heat to maintain a moderate simmer and continue to cook, covered, for 1 1/2 - 1 3/4 hours or until the beef is tender and most of the garlic has been assimilated into the sauce. Check the water level from time to time and replenish whenever necessary; also stir thoroughly a few times to make sure that the beef has not stuck to the bottom. When ready, there should be more than 300 ml (1/2 pint) sauce. (This dish can be prepared and cooked to this stage several hours or even a day in advance. The taste actually improves overnight.)
4 Just before serving, bring to the boil then add the well stirred, dissolved potato flour to thicken the sauce slightly. Add the spring onions, replace the lid and cook for a few seconds more. Remove to a warm serving dish and serve.
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|Serving Size: 1 Serving (341g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 396 (64%)|
|Amt Per Serving||% DV|
|Total Fat 43.9g||59 %|
|Saturated Fat 15.2g||76 %|
|Monounsaturated Fat 19.4g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 124.7mg||38 %|
|Sodium 795.3mg||27 %|
|Potassium 901.3mg||24 %|
|Total Carbohydrate 12.7g||4 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 11.6g|
|Protein 39.3g||56 %|
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Calories per serving: 614
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