Heat 2 tbsp of oil in a large, superficial casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Suggestion onto a plate. Toss the meat into the flour, include 1 tbsp even more oil toward cooking pan, then brown the meat in batches, incorporating the last tbsp oil if you want to. It should take about 5 minutes to brown each group properly.
Add the five-spice and star anise (if using) toward pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Include the sugar, then beef and blend until combined. Keep the temperature high, after that splash within the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.
Pour within the soy and stock (it won’t cover the animal meat totally), bring to a simmer, after that securely protect, transfer towards oven and cook for 1½-2 hrs, stirring the animal meat halfway through. The beef should-be very soft, and any sinewy bits needs to have melted away. Period with more soy. This can today be chilled and frozen for as much as 1 month.