Black Tea with Fennel Seeds

Fennel seeds - 1 tsp

Black Tea - 2 tsp

Honey to taste

Bring 2 cups of Water to boil with 1 tsp Fennel seeds for about 5 min.

Add 2 tsp Tea Leaves and bring to boil for another 5 min. Turn off heat and cover with lid; keep aside for 5 minutes.

Strain the Tea and discard Tea leaves.

Sweeten the Tea with Honey and enjoy hot.

Schezwan Sauce

Oil - 3 tbsp.

Garlic - 20 cloves, minced

Shallot - 1, minced

Red Chilli - 24 (preferably Bedgi), soaked for 2 hours and ground to a coarse paste

Vinegar - 2 tbsp.

Brown Sugar - 2 tbsp.

Soy Sauce - 2 tsp

Salt - 1 tbsp.

Heat Oil in a medium pan.

Add in Garlic and sauté for 30 sec.

Stir in Shallot and cook until translucent.

Add the ground Chilli paste and keep stirring for 3 min until the raw smell goes away.

Stir in Vinegar, Sugar, Soy Sauce and Salt. Keep on stirring and cooking until Oil oozes out from the masala.

Transfer to a clean glass jar and store in refrigerator until ready to use.

Beef Stir Fry

Beef - 1 lb. boneless cut into strips

Soy Sauce - 2 tbsp.

Cumin Powder - 1 tsp

Red Pepper Flakes - 1 tsp

Corn Starch - 2 tsp + 2 tsp

Salt

Pepper

Chicken Broth - ½ cup

Oyster Sauce - 3 tsp

Hoisin Sauce - 1 tbsp.

Chilli Garlic Sauce - 2 tsp

Oil - 3 tbsp.

Garlic - 3 clove, sliced

Onion - 1, sliced

Bell Pepper - 1, sliced

Ginger - ¼ cup, sliced

Scallion - 6, sliced

Cilantro

In a large bowl marinate the Beef with Soy Sauce, Cumin powder, Red Pepper Flakes, 2 tsp Corn Starch, Salt and Pepper. Mix well and let the Beef marinate in this mixture for about 30 min.

In another bowl whisk together Chicken Broth, Oyster Sauce, Hoisin Sauce, Chilli Garlic Sauce and 2 tsp Corn Starch. Keep aside.

Heat Oil in a skillet and sauté the marinated Beef until browned and begins to caramelize. Remove from heat and keep aside.

Add in Onion, Bell Pepper, Ginger, Scallions and Cilantro; sauté until fragrant.

Return the Beef to the skillet and add the prepared Sauce. Stir fry until the Sauce thickens.