Add the beef to a large pot, and add enough water to cover the beef. Place over high heat, bring to a boil, and cook the beef for 1 minute. You will see scum and foam rise to the top of the water. Remove from heat, drain, and rinse the beef chunks clean. Set aside.
Heat the oil in a Dutch oven or other thick bottomed pot over medium heat, and add the ginger, cloves, star anise, and bay leaves. Cook for 2-3 minutes until fragrant.
Increase the heat to high, and add the beef back to the pot. Cook for 8-10 minutes, until the pieces of beef are lightly browned around the edges.
Stir in the Shaoxing wine, light soy sauce, dark soy sauce, and oyster sauce, and bring to a boil. Once boiling, add the water and sugar.
Cover the pot, and bring it to a boil once again. Once boiling, reduce the heat to medium-low, cover, and simmer for 90 minutes to 2 hours, depending on how tough your beef is! The liquid should be at a slow bubble. Stir the pot occasionally to prevent sticking or burning.
Then gently stir in the daikon, and continue cooking for another 45 minutes, until the daikon is tender. Season with salt to taste, and add the scallions just before serving.
You also have the option of thickening the sauce before serving. If you’d like to thicken the sauce, combine the cornstarch with 2 tablespoons of water to make a slurry. Pour the slurry into the bubbling sauce, and stir until the sauce thickens slightly and has a glossy appearance. Add more slurry if the sauce is still too thin for your liking. Serve with steamed rice!