Marinade (Note 1) - combine marinade ingredients in a medium-sized mixing bowl. Add the beef, mix around to evenly coat in sauce. Cover and leave in fridge to marinate, preferably overnight or for at least 20 minutes.
Brown the meat (Note 2) - heat oil in a large frying pan on medium-high heat. Add the meat in batches and sear until browned, about 2.5 - 3 minutes each side. Do not overcrowd the pan, and set each batch aside once done.
Broth - put the beef and all broth ingredients into your dutch oven/stock pot/instant pot/pressure cooker. Stovetop - bring to a boil, then simmer, covered, on low heat for 1 hour and 10 minutes. Instant pot/pressure cooker - pressure cook at high pressure for 25 minutes.
Vegetables - Stovetop - add carrots and onions. Turn heat to high, return to the boil, then reduce heat to a simmer and cook with lid on for 20 minutes. Instant pot/pressure cooker - release pressure. Add carrots and onions, then cook on high pressure for 5 minutes.
Check - check the carrots and meat for doneness, cooking further if required. Check seasoning, adjust if required.
Thicken (optional - Note 3) - combine the cornstarch with the water in a small bowl, stirring until the cornstarch is dissolved. Add to the pot, increase the heat to medium-high (stovetop)/put on sautee function (instant pot/pressure cooker) and stir until the liquid bubbles and thickens.
Garnish and serve - garnish with fresh coriander, and serve with either crusty bread (preferably Vietnamese baguettes), steamed rice or rice noodles (preferably bun bo noodles).