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1
Put meat in a medium saucepan, cover with cold water and bring to a boil over high heat.
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2
Reduce heat and simmer 2 to 3 minutes, skimming off any foam.
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3
Drain meat in colander, discarding liquid.
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4
Transfer meat to medium bowl and season lightly with salt.
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5
Add soy sauce, wine, ginger, garlic, cinnamon, star anise, Sichuan peppercorns, orange peel and chiles.
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6
Mix to coat and marinate 15 minutes.
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7
Put 1 tablespoon vegetable oil in a wok or skillet over medium-high heat.
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8
When oil is hot, add sugar and stir until beginning to brown, about 1 minute.
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9
Add marinated meat and stir-fry 2 minutes.
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10
Add 2 cups water and bring to boil.
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11
Cover, reduce heat and simmer until meat is tender, 40 minutes to an hour, adding water occasionally to keep meat barely covered.
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12
To prevent meat from overcooking, remove and set aside, then bring remaining cooking liquid to a rapid simmer over high heat and reduce to intensify color and flavor.
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13
(Or thicken sauce with potato starch.)
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14
Return meat to wok and coat with reduced sauce.
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15
Meanwhile, heat 1 tablespoon vegetable oil in a separate pan over medium-high heat.
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16
Add daikon, season with salt and pepper, and stir-fry until crisp-tender, about 2 minutes.
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17
Put beef in a serving dish and arrange daikon on a platter.
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18
Drizzle both with sesame oil and garnish with cilantro sprigs and scallions.
