Sauté Onion (20 ounce) in Sunflower Oil (2 tablespoon).
Cover onions, steam until broken down, about 15 minutes.
Cut the Beef (20 ounce) into 1-inch cubes.
Add the cubed beef to the onions, then cover and braise until most liquid has evaporated, about 15 minutes.
Add Tomato Paste (2 tablespoon), sauté until lightly caramelized.
Add Hungarian Paprika (7 tablespoon), Dried Red Chili Pepper (4), Ground Sichuan Pepper (2 tablespoon), Oyster Sauce (2 tablespoon), Lemongrass (2 tablespoon), Dried Oregano (1 teaspoon), Dried Thyme (1 teaspoon), Cayenne Pepper (to taste) and Kosher Salt (to taste) to the meat.
Add Beef Stock (2 quart) and simmer until meat is almost tender and the stock has thickened, about 1 1/2 to 2 hours, depending on the meat.
Add Carrot (1 cup) and stir.
Once the carrots are tender, add Potato (1 cup) and Green Bell Pepper (1/2 cup).
Check and adjust seasonings. Serve with bread dumplings.