From: Fuchsia Dunlop - Taste of Sichuan
Blanch beef chunks in boiling water for 2-3 minutes, then drain and rinse
Heat oil in a wok or large pot over medium-high heat
Add ginger slices, scallions, and garlic, stir-fry until fragrant
Add blanched beef and stir-fry for 2-3 minutes
Add soy sauce, dark soy sauce, sugar, Shaoxing wine, star anise, and cinnamon stick
Pour in beef stock or water to cover the beef
Bring to a boil, then reduce heat and simmer for 45 minutes
Add daikon chunks and continue simmering for 30 minutes until beef is tender
Adjust seasoning to taste
Transfer to a serving dish and serve hot
