| 3 | tb | Oil (I prefer sunflower seed or another light oil. Peanut is too heavy.) |
| 2 | | Stalks green onion (scallions) [optional: leave whole, or slice into 2-inch lengths] |
| 2 | sl | Ginger root, sliced to about the size of a U.S. quarter in currency |
| 1 | ts | Hot bean paste (or you can use 1 tsp. hot oil, if you prefer) |
| 1 | tb | Black bean paste |
| 1/2 | c | **light** soy sauce (also called Superior) |
| 1 | tb | Rice wine |
| 9 | c | Water (up to 12) |
| 1 | ts | Star anise |
| 1 1/2 | lb | Rump roast, flanken, or stew beef |
| 3 | | Short, fat -or- |
| 2 | | Long, slender daikon (a Japanese name also known as Chinese turnips) |
| 4 | tb | Cornstarch |
| 4 | tb | Water |
| | Hot, freshly made, long-grain white rice |
