I remember the first time I tried and enjoyed this dish was from a Filipino-Chinese Fast Food restaurant called Chowking, a very tasty beef in sweet savoury Asian style sauce topped over a steaming hot jasmine rice. Packed with a lot of different flavourful sauces cooked slowly in a wok, a dish that is bit fuzzy and time consuming to prepare but the definitely it’s worth the wait.
Now for a bit of information sharing, for those who does not know, braising is a cooking method where meat is seared in high temperature then boiled in liquid in low simmering heat. This cooking method is common in Chinese and French cuisine, the methods are the same except for the utensils used, the Chinese uses Wok and the French uses a deep pot. This method also enhances the flavour of the meat due to the searing process giving it a different dimension in flavour as compared to just boiling it. So if you are used to boiling meats in your recipe try changing your method and braise it instead and you will notice the difference in flavour immediately.