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Chinese Daikon, Carrot and Tomato Beef Stew

Course Main Dish
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4 people

Ingredients

Ingredients

  • 1 kg beef flank or shin or any slow cook beef, cut into big dice
  • 480 g vine tomato chop roughly
  • 120 g onion or 1 medium size onion, chop roughly
  • 10 g ginger slice thin
  • 200 g carrot peel and slice 2cm thick
  • 600 g daikon peel, slice 2cm thick and cut into quarters
  • 1 ltr boiling water

Seasonings

  • 200 ml light soy sauce
  • 1 tsp dark soy sauce
  • 70 ml rice wine
  • 2 star anise
  • 1/4 cinnamon stick you could add tangerine peel for extra flavour

Instructions

  1. Boil a big pot of water and add the beef. Boil for 5 minutes to clean any dirt off the beef. After 5 minutes, use cold water to wash away any dirt on the surface of the meat and drain the water. Leave the beef aside for later
  2. Heat up 2 tablespoons of oil and stir-fry the ginger and onion until the fragrance comes out. Add the beef and stir-fry for another 3-5 minutes
  3. Pour the rice wine in and cook for 30 seconds. Add light and dark soy sauce and boil
  4. After step 3 has boiled, add tomato, water, star anise, cinnamon stick and tangerine peel (optional)
  5. Cook for 1.5 hours. The beef should be nearly soft and then add the carrots and daikon. Cook until the carrots and daikon are soft. Check the seasonings to suit your taste before serving