Heat up the wok or saucepan/pot with cooking oil. Sauté garlic, spring onions, cinnamon, star aniseed and bay leaves. When the aroma comes out, add the blanched beef, potatoes and carrots. Stir-fry for 2-3 minutes.
Stir in the sauce mix, cooking wine, water and sugar. Bring to a boil.
Lower the heat and simmer for 2 hours or until beef is tender. Serve.