1 tablespoon vegetable oil
3 pounds trimmed beef chuck, cut into 3-inch pieces
Salt and freshly ground pepper
1/4 cup soy sauce
1/4 cup sugar
1/4 cup dry white wine
1 quart beef stock or low-sodium broth
2 medium red onions, quartered through the core
6 large garlic cloves, coarsely chopped
2 large jalapeños—halved, seeded and sliced 1/2 inch thick
2 cups mung bean sprouts
1 tablespoon cornstarch
4 cups coarsely chopped Napa cabbage
1/2 cup thinly sliced sour pickles
Steamed short grain rice, toasted sesame oil and 3 thinly sliced scallions, for serving