1      tablespoon    GINGER ROOT -- MINCED
     1/4  cup           SCALLIONS -- CHOPPED
   2      pounds        STEW MEAT 1/4 INCH CHUNKS
   6      tablespoons   OIL
   1      tablespoon    GARLIC -- MINCED
                        (INCLUDE GREEN PART)
   3      cups          Water
                        -----SAUCE-----
   5      teaspoons     SZECHWAN CHILI BEAN SAUCE
   4      tablespoons   PALE DRY SHERRY
     1/2  tablespoon    PEPPERCORNS -- CRUSHED
   4                    WHOLE STAR ANISE
   2 1/2  tablespoons   SZECHWAN SWEET BEAN SAUCE
   4      tablespoons   BLACK SOY SAUCE
   2      teaspoons     SUGAR
COMBINE SAUCE INGREDIENTS, SET ASIDE. HEAT OIL IN A 4 TO 6 QUART POT. ADD
GINGER, GARLIC, AND SCALLIONS, AND COOK FOR A FEW SECONDS.
ADD BEEF AND COOK UNTIL MEAT LOSES ITS RED COLOR.
STIR IN SAUCE AND MIX WELL. ADD 2 C. WATER, COVER, AND SIMMER FOR ABOUT AN
HOUR. ADD REMAINING WATER AND COOK OVER LOW HEAT UNTIL BEEF IS TENDER,
ABOUT ANOTHER HOUR. THERE SHOULD BE 1 1/2 CUPS OF SAUCE LEFT IN THE POT
WHEN BEEF IS DONE. SERVE HOT!!! THE PREPARATION TIME IS THE WORSE PART, BUT
ITS WORTH IT. MOST OF THE INGREDIENTS CAN BE FOUND AT A NEIGHBORHOOD ASIAN
OR CHINESE STORE.