Heat cooking oil and ginger in a wok or Dutch oven over high heat. Add beef and lightly brown all sides.
Add apple juice, shoyu, star anise, cloves, sugar, 3 cups water and bring everything to a boil. Reduce heat and simmer for about 75-90 minutes using low heat. For simmering, the heat should be high enough that the liquid is moving, but not boiling. Stir the pot occasionally to avoid sticking or burning.
The sauce should be almost dry. Skim out any excess fat. Then add daikon and remaining 2 cups of water. Allow stew to simmer for another 30-40 minutes, until the daikon is soft and tender. Serve hot over rice.
Approximate Nutrient Analysis per serving (not including salt to taste):
350 calories, 22 g fat, 8 g saturated fat, 90 mg cholesterol, 350 mg sodium, 9 g carbohydrate, 1 g fiber, 6 g sugar, 27 g protein