In a casserole dish large enough to hold all the ingredients, brown off the cheeks / braising steak in the sunflower oil. Add the whole chilli and the peeled garlic cloves. Peel the ginger and cut into pound coin thick slices.
Add this as well and then the sesame oil, soy, star anise, cider and water. Cook in a low oven until tender (2 for small chunks of braising beef, or more like 6 hours for beef cheeks).
Remove the Beef and reduce the liqueur to a nice strong flavour. Finish the sauce with chopped spring onions and coriander and pour over the cheeks.
Serve with noodles / rice and more fresh chopped chilli and ginger.