Heat oil in a deep skillet and saute garlic until brown and toasted. Remove garlic from pan and set aside.
If you want to shorten the cooking time, precook the beef in the pressure cooker until almost tender.
Then use the beef broth as beef stock in cooking the beef stew instead of using water and beef bouillon cubes.
In the same pan, saute onion until wilted then add the beef and stir fry until brown.
Pour the soy sauce and beef stock just enough to cover the beef. If you will use water instead of beef stock, add beef bouillon cube.
Add in the star anise and sugar and bring to a boil for an hour or until beef is very tender.
In the meantime, heat an empty skillet and toast the sesame seeds until slightly brown.
Mix with a spatula while toasting so it will be even, just prevent it from burning and turning it like black peppercorns.
Add the toasted sesame seeds, spring onions, toasted garlic, sesame oil, green chilies and simmer for additional 5 minutes.
Season with patis and black pepper and adjust the taste according to your taste buds. Serve hot.