Directions

1. Wash the beef with a little white wine and crushed ginger to remove odor and make the meat more fragrant. Then cut into bite-sized pieces.
2. Peel and mince garlic. Mince ginger. Crush and cut lemongrass into pieces. Roast cinnamon and star anise until fragrant. Thinly slice onion and soak in ice water.
3. Peel and wash carrots, use a knife to carve flowers and cut into pieces.

1. Marinate the beef with 30ml of mai que lo wine, 1 packet of beef stew seasoning, 2 tablespoons of soy sauce, 2 tablespoons of annatto oil, 1 tablespoon of rock sugar, 1/2 teaspoon of salt, 1/2 teaspoon of seasoning powder, 1/2 teaspoon of pepper, 1/2 amount of chopped onion, garlic, onion, ginger, 2 star anise petals, 2 cinnamon sticks, stir well. Marinate for at least 30 minutes to absorb the flavor.

1. Saute onion, garlic, ginger until fragrant, then add marinated beef and stir-fry for 7-8 minutes. Pour 1 liter of fresh coconut water into the stir-fried beef, add chopped and crushed lemongrass. Bring to a boil, skim off the foam, season to taste. Reduce heat to low and simmer until soft, then remove cinnamon, star anise and add carrots and continue cooking until desired softness. If you want the sauce to be a bit thicker, mix a little cornstarch (or tapioca starch) with a little water and reduce the heat slowly, stirring well to achieve the desired consistency and cook until done. Turn off the heat, scoop into a bowl, add herbs, onions and enjoy hot.

1. The beef is kept intact, with both the fatty taste of the fat and the crunchiness of the tendons. The beef stew sauce is shimmering, has a beautiful reddish-brown color, and has an attractive aroma of cinnamon, star anise, and lemongrass. This dish is delicious when eaten with white rice, bread, or noodles.

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