Step 1

Put beef into a pot filled with cold water (enough to cover the meat completely). Bring the water to a full boil. Use a spoon to skim off the froth on the surface. Then drain well.

Step 2

In a clean pot, fry onion in oil over medium-low heat until soft and lightly browned. Stir in ginger and all the spices. Fry until fragrant.

Step 3

Add the beef, along with light soy sauce, dark soy sauce, Shaoxing rice wine and hot water. Bring it to a full boil then turn down the heat to low. Cover with a lid. Leave to simmer for about 1h30 until the meat becomes tender (see note 3 & 4). Give the broth a taste, add a little salt if necessary.

Step 4

Put potato and carrot chunks into the pot. Add some water if it seems too dry. Leave to simmer without the lid for 10-15 minutes until the vegetables are fully cooked.

Step 5

Turn the heat up to reduce the broth if you wish. However, this step is entirely optional. Garnish with coriander (cilantro) if using. Serve immediately with plain rice.