2 tbs. peanut oil
About 1 lb. (likely a bit more) or beef fajita meat, sliced into thin strips
4-5 cloves of garlic, finely minced
4-5 whole star anise (had pcs. which were very hard to fish out afterwards)
2 inches of ginger root, peeled and sliced thinly
1/2-2/3 c. dried mushrooms
2 1/2 c. water
1 tbs. arrowroot powder

Bring water to a boil. Add mushrooms and allow to steep until fully hydrated. Do not discard the water.

Heat peanut oil in the pan. When it’s smoking, saute half the meat until browned then set aside and brown the other half.

Saute the ginger, anise and garlic for a few seconds then add put the meat back into the pot. Add in 2 1/4 c. of water reserved from the mushrooms and rehydrated mushrooms then bring to a boil. Turn the heat down to a simmer. Allow to simmer for about 20 minutes or until the meat is tender.

Mix arrowroot powder and about 1/4 c. of the reserved liquid until fully desolved then add to simmering pan. Cook until the sauce is clear and thickened. I don’t know if you’re supposed to mix the powder in water, but that’s what cornstarch calls for so I did.

In the recipe I’d come across (and lost) there was beef broth and sherry. I have no beef broth which is why I used the water from the mushrooms to replace both. Also, there was a mention of sesame oil but I have no idea where that gets used. It is something that can be added in small amounts when you’re serving the meal, though.

Serve with rice.