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Heat ¼ cup (60ml) oil in a flameproof casserole over medium-high heat.
Cook the beef, in batches, until browned, then set aside. Add the onion, garlic and thinly sliced ginger to the casserole and fry for 2-3 minutes until lightly coloured. Add the chu hou sauce and cook, stirring, for 1 minute. Return the beef to the casserole with the stock, star anise, sugar and enough water to cover. Bring to the boil, reduce heat to low, cover and cook for 2 hours or until beef is tender.
Combine tomato, chopped ginger, coriander and lime juice with remaining ¼ cup (60ml) oil, then season.
Garnish the beef with the chilli and serve with the tomato salad.