1 1/4 lb. beef (brisket or hind shank)
3 green onions
5 slices ginger
3 star anise
2/3 c. soy sauce
2 tbsp. wine
2 tbsp. sugar
4 tbsp. oil

Cut the beef into 1-inch wide, 1 1/2 inch long, 1/2 inch thick pieces. Add 8 cups boiler water to cook 3 minutes, life the pan from heat. Remove the beef. Add sugar to the pan and let stand. This causes the soup to clear, the impurities will sink and should be discarded.

Heat oil in frying pan, fry the green onion, ginger, soy sauce, wine, star anise and beef. Stir fry a few minutes. Add the soup stock from above. Bring to a boil, reduce the heat, cover, and stew about 2 or 3 hours.

When the beef is very soft and juice is reduced to 1/2 cup and is rather thick, remove to place with juice and serve.