Preparation time: 180 minutes
Serves: 4
This authentic beef stew with daikon is the perfect Chinese comfort food dish to have during winter. The slow cooking process will make the meat heavenly tender… and the daikon will have all the time to soak up the flavours of the beef, making this dish both delicious and nutritious !
INGREDIENTS
- 1kg blade steak
- 2 bay leaves
- 1 daikon
- 3 ginger slices
- 3 whole star anises
- 15g rock sugar
- 4 shallots, in half moons
- 1 Tbsp tomato paste
- 3 Tbsp Chu Hou paste
- 1 tsp whole black pepper
- 1 spring onion
- 2 tsp light soy sauce
- 1 Tbsp oyster sauce
- Water
PREPARATION
Wash the blade steak and dry it with a paper towel. Then chop the meat into square pieces of 4 cm. Heat 1 tablespoon of oil in a deep pan and stir-fry the beef until it’s golden brown.
Turn the heat down. Then add the bay leaves, ginger, shallots, pepper, star anise, rock sugar, tomato paste, Chu Hou paste, soy sauce and oyster sauce. Stir well so each piece of meat touches the sauce. Stir-fry for 1 minute.
Then add sufficient water until 1 cm of the meat cubes are under water. Bring to a boil. Once it’s boiling, turn down the heat and simmer for 30 minutes.
In the meantime, peek the daikon, cut them into slices of 2 cm, then cut the slices in four. Add the sliced daikon to the stew and stir well until the daikon is covered in sauce. Stew the beef for another 90 minutes.
Chop the spring onions into thin rings and use it as a garnish. If you like spicy food, you can add 1 sliced red pepper. The stew will taste even better the next day, because all flavors will be absorbed.