What I had in mind actually is beef pares. This is already my 2nd attempt and my official tagatikim (food taster) thought what I did here is very similar to the one served in our favorite restaurant back home. Still we believe a stronger flavor would do the trick. My guess is star anise. I purposely omit it as we don’t really like too ‘Chinese’ tasting dish but I will definitely stir it in next time. I was also lazy to add in cornstarch to make thicker sauce so for the meantime, I will call this dish simply beef toppings. The hard-boiled egg in the photo? Well, I felt like I wanted to add some in the stew.

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