Place the beef chunks in a pot with enough cold water to cover the beef and 1 tablespoon of Shaoxing wine and 2 slices of the ginger. Bring to a boil, and boil for 1 minute. Remove from the heat, rinse the beef clean in a colander, drain, and set aside. Discard the ginger slices.

Preheat your wok over medium heat, and add the oil and rock sugar. Cook until the rock sugar melts. Then add the beef, remaining 3 slices ginger, and garlic. Still over medium heat, stir-fry the beef for 3 to 4 minutes, until the beef chunks are lightly browned around the edges.

Add the remaining 2 tablespoons of Shaoxing wine, and cook for another minute. Next, add the light soy sauce and dark soy sauce, and cook, stirring occasionally for 1 more minute.

Now add the oyster sauce, scallion whites, star anise, bay leaves, cinnamon stick, dried red chili (if using), and 6 cups of water. Cover, reduce the heat to medium-low, and simmer for 1 hour, or until the meat is fork tender. The liquid should be simmering with small bubbles during this hour of cooking. Check periodically to prevent sticking. If the beef is still not tender after 1 hour, add more water and cook a bit longer.

Once the beef is tender, it’s time to reduce the sauce. Turn up the heat to medium-high or high, and keep stirring the beef to reduce the sauce until the consistency is to your liking. Serve with a sprinkle of scallions on top if desired!