Dice beef, carrots and white radish into 2cm cubes.
Heat up the wok or saucepan/pot with cooking oil. Sauté garlic, spring onion, cinnamon, star anise. Stir in the sauce mix, wine, 500 ml water, rock sugar and rehydrated orange peel, then bring to boil before adding the beef, carrots and radish.
Lower the heat and simmer for 2 hours or until beef is tender. Serve.