Chinese Cold Spiced Beef

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My dh loves to order this appetizer, when he can find it, at chinese restaurants. Cook time includes simmering but not cooling or chilling.

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Steps

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Heat oil in a wok or large skillet over medium-high heat.

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Add garlic and ginger and stir-fry about 30 seconds.

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Add beef shanks and brown briefly.

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Stir-fry about 1 minute.

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Add rice wine , soy sauces , water , cinnamon , star anise , and sichuan peppercorns.

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Bring to a boil.

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Reduce heat and simmer , covered , for 2 hours.

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Check and add liquid if needed.

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Stir in sugar.

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Simmer an additional 10 minutes or until beef is tender.

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Remove beef from wok.

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Cool.

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Place in ziplock bag and refrigerate until chilled or freeze along with a little of the cooking liquid.

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To use after chilling: slice beef thinly.

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Arrange attractively on a platter and garnish with cilantro , if desired.

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To use after freezing: thaw beef in refrigerator and drain off liquid.

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Continue as above.

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Ingredients

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peanut oil, garlic cloves, gingerroot, boneless beef shank, rice wine, dark soy sauce, soy sauce, water, cinnamon sticks, star anise, szechuan peppercorns, granulated sugar, fresh cilantro