• Heat a large pot on high flame. Add oil when the pot is hot.

  Add the beef cubes with your long metal tongs to the pot and sear till browned on all sides.

  Use the tongs to turn the meat to ensure all sides are seared.
  2-3 lbs Tri Tip, 1½ tbsp Neutral Oil
• Make space in the pot, lower flame, and add the garlic, ginger, and onions. Sauté until fragrant. Do not burn.
  2½ tbsp Garlic, 1½ tbsp Ginger, 1 whole Yellow Onion
• Add fish sauce all over the meat. Mix everything.
  1 tbsp Fish Sauce
• Add the peppercorns, brown sugar, and soy sauce. Mix.
  1 tbsp Whole Black Peppercorns, ¼ cup Golden Brown Sugar, ½ cup Soy Sauce
• Pour in the water and broth.

  Add the bay leaves, and star anise. Give it a gentle stir to combine.

  Bring the mixture to a quick boil, then reduce the heat to low. Cover the pot and let it low simmer for 3 hours, until the beef is fork-tender.

  Use your skimmer to skim the top of the broth from time to time.
  3½ cups Water, 3½ cups Vegetable or Beef Broth, 3 pieces Bay Leaves, 4 pieces Star Anise

Completing the Beef Pares

• Now that the beef is tender and done, heat your sauté pan and add the beef with a few cups broth into this separate pan.
• Add the cornstarch slurry.

  Bring to a boil for one minute. This will thicken the sauce. Just make it very slightly thicker in order for it to be saucy and good to coat the rice.

  Ladle this into your serving plate and garnish with sliced scallions on the top.

  The beef pares is now done and ready to serve!
  ¾ tbsp Cornstarch, Green Scallions

Serve the Side of Broth Soup

• Take a ladle of the fresh made soup from the stock pot, and pour it over a wire mesh strainer, into a small bowl.

  Serve as a side bowl of soup. It's now clear and smooth, ready for sipping.

Serve the Garlic Rice

• You can choose steamed rice, but if you make garlic rice as a side, it's easy.

  Fry the garlic in oil. Low flame so you don't burn the garlic.
  2 tbsp Oil, 2 tbsp Garlic
• Remove the garlic bits.
• Add the leftover rice and toss until grains are separated and heated.

  Season with salt. Toss well.

  Add back the garlic bits and toss and mix very well.

  Serve.
  2 cups Leftover Rice, salt