1 lb. (400g) lean boneless beef
1/2 g fennel seed
10 tsp. (50ml) soy sauce
3 1/2 oz (100ml) chicken or duck broth
4 tbsp cornstarch (corn flour), dissolved in 4 tbsp water
2 tsp. rice wine
3 oz (100g) scallions, chopped
1/4 tsp. fresh ginger, chopped
3 1/2 fl oz (100ml) sesame oil
1/4 tsp. MSG (optional)  

1. Wash the beef and cut into thin slices. Mix with the soy sauce and scallions. Stir the cornstarch-water mixture and add.
      
2. Heat the sesame oil in a work add the fennel seeds. Heat to very hot or until the oil starts to smoke, and add the beef. Stir-fry until barely cooked. Add the stock, rice wine and MSG (optional). Cover the wok, and boil rapidly for 1 minute. Add the ginger, stir and remove.

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