If using a conventional oven, preheat oven to 325°.
Begin the braising liquid base by sautéing the shallots in the cooking oil.
When you smell the shallots add the ginger. When you smell the ginger, add the minced garlic.
When you smell the minced garlic, add the soy sauce.
When the soy sauce comes to a boil add the brown sugar and whisk to combine. Reduce this enriched soy sauce base by half, then add the beef or chicken stock. Set this sauce aside.
Place the stew meat on a paper towel-lined plate and use an additional paper towel to dry the surface of the meat. Try to dry the surface of the meat as much as possible. Place the meat in a large mixing bowl.
In a small bowl, combine the dry seasoning with the cornstarch. Mix well to incorporate.
Season the meat with the seasoning blend and sear stew meat on all sides in a dutch oven, braising pot, or large heavy-bottom sauce pan. After you sear all of the beef, pour off the fat and deglaze the pan with the braising liquid.
If using a conventional oven, cook the beef uncovered for 1 hour, turning once half-way through. Then, cover and cook for an additional 30 minutes. The liquid should be reduced by about half, and a knife inserted into the beef should be able to be removed with little resistance.
Serve with steamed rice or a hearty grain (such as Farro or Triticale, pictured). Garnish with green onion, chili flakes and sesame seeds.
*Alternately this recipe can be cooked in an electric slow cooker. Set cooker on low and cook overnight, while at work or anytime you need to step away from your kitchen for an entire day.