Beef and Radish Stew

Recipe from 老东北美食's Youtube Channel

View the author's original recipe video HERE

This is a very classic beef dish. The tender beef paired with the fragrant daikon radish is truly a delightful and appetizing delicacy that will surely whet your appetite.

Ingredients

Carrots
Daikon radish (white radish)
Beef chuck/brisket
Spring onions (scallions)
Ginger
Garlic

Procedures

Place 2 pounds of beef chuck/brisket in a pot, add water, and bring it to a boil. Reduce the heat to low and simmer for one and a half hours. Once done, take out the beef and let it cool before cutting it into strips.
Cut 1 carrot and half a daikon radish into strips. After the beef cools down, cut it into strips as well.
Boil a pot of water and blanch the carrot and daikon radish strips for two minutes, then remove them from the water.
Cut 2 spring onions into chunks, slice a piece of ginger, and cut 5 cloves of garlic into slices.
Heat oil in a wok, add the spring onion chunks, ginger slices, and garlic slices, and stir-fry until fragrant.
Add 2 tablespoons of Pixian doubanjiang (broad bean chili paste) and stir-fry for 1 minute.
Add the blanched carrot and daikon radish strips and stir-fry for 1 minute.
Add 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, and the beef strips. Mix well.
Add enough water to cover the beef. Bring it to a boil and then add 1 teaspoon of sugar.
Reduce the heat to medium and simmer for 5-10 minutes. Then, turn the heat to high and reduce the sauce until it thickens.
Mix 1 teaspoon of cornstarch with 1 tablespoon of water, and pour it into the wok. Stir until well combined.
Remove from heat and transfer to a serving plate.