Clean the beef shank, pat dry, and cut into cubes. Marinate with 1 minced garlic clove, 2 tablespoons oyster sauce, 1/2 tablespoon seasoning powder, and 3 tablespoons cooking oil for 30 minutes. Meanwhile, peel the potatoes and carrot.

Heat cooking oil and sauté the remaining garlic until fragrant. Add the marinated beef and stir-fry until browned. Add the tomato, water, and ginger, and simmer the beef until tender. Add enough water to cover. Once the beef is tender, add the potatoes and carrot. Continue cooking until the potatoes and carrot are soft. Season to taste, then serve in a bowl, garnished with chopped cilantro. Enjoy hot. This is a soup that my kids really love.