Cut the beef into 1 to 2 inch chunks.

Cut the scallions into 2 or 3 inch sections.

Heat the vegetable oil in a stew pot over medium heat.

Add the chili bean paste and stir-fry for 30 seconds until fragrant.

Add the meat or vegetable stock, beef, Shaoxing rice wine, ginger, scallions, dark soy sauce, Sichuan peppercorns, star anise, and Tsao Kor.

Bring the liquid to a boil, then reduce heat and simmer gently for 1 1/2 to 2 hours, or until the beef is tender.

Peel the daikon when the beef is almost done.

Add the daikon to the pot, adding water if necessary to cover all ingredients.

Continue to simmer until the daikon is tender.

Garnish with chopped cilantro.