Cut beef into chunks and put them into a pot with boiling water. Stew to get rid of the
off-odor of blood and take them out. Wash and clean the carrot and onion and cut them into
Heat oil in a wok. Add curry powder and stir-fry till aromatic. Add stock, five-spice
bag, onions, gingers and other condiments. Simmer for about three hours, take spiced bag
out and put in onions till cooked. Then pour cornstarch-water for thickening, sprinkle
sesame oil and serve.