Place the beef flank in a large pot with enough water to cover it. Bring to a boil for about 10 minutes, discard water, rinse beef. Add fresh water, smashed garlic, quartered onion, bay leaves, salt, and black pepper. Simmer for 1.5 to 2 hours until tender.

In a separate pan, heat canola oil over medium heat. Sauté chopped onion, minced garlic, and ginger until fragrant (3-4 minutes). Add browned beef, strained broth, soy sauce, brown sugar, and star anise. Simmer for 8-10 minutes until sauce thickens.

In a large pan or wok, heat canola oil over medium heat. Sauté minced garlic until golden brown, then set aside. Scramble the eggs until just set. Add the cold rice, mixing in garlic and eggs, fry for 5-7 minutes, seasoning as desired.

To serve, ladle the broth into one bowl and the beef mixture into another. Serve garlic fried rice alongside. Garnish with green onions, chili garlic, and calamansi or lemon wedges.