1 1/2 lb. eye-of-round or boneless sirloin tip roast
4 tbsp. soy sauce
2 tbsp. white wine
1 tsp. sugar
3 (1/2" cubes) fresh ginger root, peeled
1 whole star anise or 8 sectors
3 1/2 c. cold water
1 med. onion, coarsely chopped

Combine all ingredients in a heavy pot. Bring to a rapid boil, lower heat and simmer for 1 1/4 hours or until meat is tender, turning frequently while cooking.

Remove meat from pot and cut into thin slices. Return meat slices to pot and allow liquid to cool to room temperature, then remove slices from liquid and serve either hot or cold.

The liquid is not good for gravy; however, can be used when reheating meat. If meat is served cold, use a chili sauce with a dash of horseradish.