For the chilli beef, heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) ...
Sear the Meat: Before adding it to the stew, sear the beef chunks in a hot skillet with a little oil ... cooling contrast to the spicy heat. Let It Rest: Allow the stew to rest for a few minutes ...
They have many of the standard ingredients you find at most shops, but the reason I keep going back is the beef balls stuffed with hot and spicy chilli paste, which I haven't found anywhere else.
Place into a large baking dish. 3. In a pot, place the garlic, ginger, salt, beef stock, sugar, vinegar, star anise, chilli flakes, cumin and coriander, bringing to a simmer for five minutes.