Chinese Beef Stew With Daikon Radish (One Pot Chinese Recipe) Traditional Chinese Cooking
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Chinese Beef Stew With Daikon Radish. I call the daikon radish “Chinese turnip” . Known also as lobak. Authentic Chinese recipe from Southern China, from areas such as Hoiping and Toisan.
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Recipe is below:
CHINESE BEEF STEW WITH DAIKON RADISH
1 to 1 1/2 lbs. beef brisket (or short rib or chuck steak)
2 lbs. daikon radish
2 teaspoons cooking oil
6 slices ginger
6 garlic cloves
3 star anise
3 cups water
1/2 teaspoon chicken base
1 tablespoon dark soy sauce
1 to 2 teaspoon oyster sauce
1 teaspoon salt
1 tablespoon sugar
3 teaspoons cornstarch in 1/2 cup water (optional)
Bring water to a boil in medium size pot and boil the beef brisket for 1 minute.
In a large pot, add cooking oil and set heart at low. Add ginger and garlic and stir fry for 1 minute. Add star anise and 3 cups water. Put the beef in the pot and boil at low to medium heat for 1 1/2 hours. Take the beef out and cut into bite size pieces.
Peel skin of daikon radish with a potato peeler or knife. Cut into 1 inch chunks. When the beef has cooked for 1 1/2 hours, take beef out and put the daikon radish into the pot. Cook the radish for 1/2 an hour. Mix the cornstarch and water and gradually add into the pot to thicken the sauce. Add dark soy sauce, chicken base, oyster sauce, salt and sugar. Mix well with a spatula. Add beef back into the pot. Heat for 10 to 15 minutes. Serve on a plate or bowl. Enjoy!
Note: If you don’t want to thicken the sauce, leave out the cornstarch solution.
Good food
I wanna try this for tonight
Wat type of meat did u use for this recipe?
I decided to make this tonight. I hope it turns out just as awesome as your mothers recipe
My grandma (i'm old now) use to make a very simple broth with beef, radish, carrots and garnished with scallions and soy sauce and served it with spagetti as a noodle soup or ramen…..bc there were no chinese noodles available. To this day I still like it with Italian spaghetti.
wow thank you for this awesome recipe
That's a good dish, with a simple to follow recipe. Thanks, Bud!
Thanks a lot for this video
thank you you are the best !!! great i will do
but where the ginger and garlic
Gamma receipt ?? 🙂 This looks so good !!
thanks great recipe
soya is good thanks
i love it this is the best recipe thank you
i don't heat beef but i will try to substitute !!
bless your mum she is great aim sure its very nice thank you for posting and thank her too please
this is awesome. can we put rice noodles on it?
Thank you
awesome videos I love the traditional Chinese food vs the western version….do you have any recipes for bamboo shoots? that was my favorite Chinese side dish
Yum-O!!
When is the next video
開平哪裏人？
I really enjoy watching your videos. Thanks for sharing.
I love this dish! But to be honest it has to be brisket with the silver skin or sinew. That is the only part I will eat. If I am making it at home I will also put in beef tendons. It is an all day process. Yes no thickener or garlic in my recipe. I usually will put daikon and carrots and sometimes some dried tofu skin. Ha I think your mom's taste buds have changed.
yum 😛
This looks so delicious
Daikon is one of my favorite foods. This looks wonderful I always enjoy watching your mother cook. Thanks for sharing this with the world.
Dan, I am constantly surprised by how different some of the recipes are from village to village. My mother was a Seto yet the recipe that she passed on to me was: beef flank (brisket), lo bok, star anise, ginger and a couple pieces of tangerine peel (chin pei). No thickening and no garlic. My family preferred that I always cooked it as soup. This is one of the mainstay dishes the kids were taught when they left home so many years ago. Leftover soup with sa ho foon, or cold rice is still a favourite with them.
I think it is time I marry a chinese wife!
It's always great to see that there are so many unexpected sililarities between chinese and german cooking 🙂 So as the use of beef tripe for example, where you uploaded that awesome recipe about a year ago about. In Germany a very similar recipe to "Chinese Beef Stew With Daikon Radish" is called "Tafelspitz". (wikipedia article) The main differences are that we use horseradish here instead of daikon, and its mashed. The beef is cutted to slices and the broth is not always served to it. But my grandmother served it with the broth like here. Thumb up my friend 🙂