Marinade Ingredients:

• 1/2 lb boneless beef short ribs, sliced into thin, bite sized pieces.
• 1/2 teaspoon ground anise seeds.
• 1/2 teaspoon ground cinnamon.
• 1/2 teaspoon ground star anise.
• 1/2 teaspoon ground cloves.
• 1/2 teaspoon ground ginger.
• 1/3 cup soy sauce.
• 1/4 cup rice wine.
• 2 cloves garlic, minced.

Aromatic Ingredients:

• 2 cloves garlic, minced.
• 1 tablespoon fresh ginger, minced.
• 1/4 teaspoon crushed red chili pepper, flakes.

Other Ingredients:

• 1 red pepper, julienned.
• 1/2 lb mushrooms, sliced.
• 4 scallions, julienned.
• 2 tablespoons vegetable oil.
• 2 tablespoons walnut oil.
• 1/4 cup roast walnut, crushed.

Steps:

1. In a glass bowl, combine the beef with all the marinade ingredients, cover and refrigerate for at least 2 hours.
2. Pre-heat wok over high heat.
3. Add vegetable oil, 1 tablespoon walnut oil, bring to smoking point.
4. Add drained beef, reserving marinade. Stir fry for 1 to 2 minutes. Cooking in batches if necessary. Remove and set aside.
5. Add remaining walnut oil and stir-fry the aromatic ingredients for 10 seconds or until they release their fragrance.
6. Add the vegetables, and stir-fry 3 to 4 minutes, add the reserved marinade and beef back in to the wok and stir-fry until sauce thickens.

Serving Suggestion:

Serve with rice, garnish with walnuts, and eat immediately.

Meatball Ingredients:

• 1lb lean ground beef
• 1 teaspoon salt
• 2 teaspoons ground coriander
• 1/2 teaspoon nutmeg
• pinch saffron
• 1 teaspoon fresh ground black pepper

Steps:

1. In a bowl, combine all the ingredients, mixing by hand, do not overwork the ground beef.
2. Roll between palms to form 1/2 inch balls.

Pasta Ingredients:

• 1/2 lb medium shells
• 2 or 3 quarts water
• handful salt
• 1 cup Parmigiano-Reggiano cheese, grated

Steps:

1. In a large pan, bring the water to a rolling boil.
2. Add the salt and pasta, stir gently.
3. Cook for 8 mins.
4. Drain.
5. Add 1/2 cup grated cheese, stir to coat.

Sauce Ingredients:

• 1/4 cup vegetable oil
• 3 shallots, sliced
• 1 clove garlic, sliced
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 cup heavy cream

Steps:

1. In a saucepan, heat the oil.
2. Add the shallots, garlic, salt, and pepper. Turn the heat to medium and cook till the shallots and garlics are tender, stirring occasionally.
3. Add the meatballs.
4. Turn the heat to high, and swirl the pan to move the meatballs, try to avoid stirring and breaking the meatballs.
5. When the meatballs are browned, add the heavy cream. When the cream starts to boil, turn off the heat.

Serving:

• Plate the pasta, cover with the meatball sauce, garnish with the remaining cheese.