Recipe by Chef vaughn
Beef is slowly braised in a rich liquid flavored with soy sauce and other seasonings in this recipe from Eastern China.This is a basic recipe for Braised Beef - feel free to add a few whole cloves of star anise or other seasonings if you have them, or to substitute 1 cup of the water with beef broth if desired.
- 2 lbs beef
- 1 lb daikon radishes or 1 lb regular radishes or 1 lb turnip
- 1⁄3 cup dark soy sauce
- 1⁄4 cup chinese rice wine or 1⁄4 cup dry sherry
- 1 green onion, thinly sliced
- 1 tablespoon vegetable oil or 1 tablespoon peanut oil
- 3 slices fresh ginger
- 2 garlic cloves, minced
- 2 cups water
- 1 tablespoon brown sugar
- salt (optional)
- pepper (optional)
Directions See How It's Made
- Cut the beef into cubes about 1 – 1 1/2 inch thick. Peel the radish or turnips and cut into cubes about the same size. (If using regular radishes, peel and thinly slice).
- Combine the dark soy sauce, rice wine or sherry and green onion in a small bowl. Set aside.
- Heat 1 tablespoon oil in large pot on medium heat. Add the ginger and garlic and then the beef. Cook for 4 – 5 minutes to brown the beef, turning it over at least once.
- Stir in the soy sauce mixture and allow to cook for a minute. Add the water and bring to a boil. (Add the pepper at this time if using). Turn down the heat, cover, and simmer for 1 hour (in simmering the temperature is just below the boiling point).
- Add the radish and stir in the sugar. Simmer, uncovered, for 20 more minutes. Taste and adjust seasoning, add more pepper and/or salt if desired.