Braised beef/Asian beef

Cut the spring onion into pieces, ca. 5cm long.

Peel the ginger and cut into slices ca. 1 cm thick.

Cut the meat into ca. 3×3 cm cubes.

Place 1-2 tablespoons of oil in a wok and heat. Add the sugar and stir until it dissolves and caramelizes slightly.

Add the meat and fry in the oil and sugar mixture until the pieces are cooked through.

Add the soy sauce, then add the spices.

Pour in half a liter of boiling water so that the meat is slightly covered.

Leave everything to simmer gently for 2.5 hours.

Then dissolve the starch in a little cold water and slowly mix into the soup while stirring.

Reduce the liquid to ca. 1/3 while boiling.