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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.
