Chinese beef and radish stew is a traditional Chinese dish similar to a western stew, but made with daikon radish and lean beef. Daikon radishes have a potatoe like texture and a light flavor, which allows them to soak up the delicious flavors from the stew. These radishes can sometimes be found in local grocery stores, and almost always found in Asian markets.
Lean stew beef can usually be found pre cut in most local grocery stores and labeled as “stew beef.” Chuck roast and bottom round can also be used and just cut into 1 to 1 ½ inch pieces if the pre cut beef is unavailable.
2 lbs lean stew beef
2 medium daikon radishes
1 inch piece of fresh ginger
I clove garlic
2 tbsp peanut oil
1/3 cup of shao hsing wine
3 tbsp of oyster sauce
¼ cup of soy sauce
1 tbsp of plain white sugar
4 cups chicken broth (Organic is preferred, or one with low salt content)
3 tbsp cornstarch
- Remove as much fat as possible from the beef and cut it into 1 inch pieces and set them aside.
- Peel the radishes just as you would peel a carrot. Then rinse each of them under cold running water and dry them thoroughly. Cut off the ends and then cut the radish stalks into chunks about 1 to 1 ½ inch pieces and set them aside.
- Peel the ginger and then slice it into thin slices.
- Peel the garlic and then dice it and set it aside with the ginger.
- Next heat a large pot with a tight fitting lid on high. I prefer to use an enameled cast iron pot for this recipe, but any pot will work fine.
- Once the pot is hot add the peanut oil.
- When the oil is hot add the beef and sprinkle it with just a little salt and pepper. Then cook it for about 10 minutes, turning it occasionally until all sides of the pieces of meat are brown.
- Once the meat is nice and brown, add in the shao hsing wine and stir to get up all of the brown bits from the bottom of the pot.
- Then add the oyster sauce, soy sauce, and sugar and mix everything thoroughly together.
- Then add the ginger and garlic pieces and stir until they are mixed in.
- Then add the chicken broth and give everything a big stir. Keep the heat on high, cover and let this come to a boil.
- Once it boils, turn the heat to low, keep it covered and let it simmer for 1 hour.
- After an hour, carefully remove the lid, add the radish pieces, and stir them in thoroughly. Then recover the pot and bring it back to a simmer. Cook this for another 30 to 40 minutes, or until the radish is just slightly soft.
- In the meantime mix the cornstarch with just a little cold water until it dissolves. This will be used to thicken the stew.
- Once the radish is just soft, give the stew a stir so that it stops boiling. Then add the cornstarch mixture, turn the heat back up to high, and stir until the sauce thickens.
- Then you can remove it from the heat and serve. This makes about 3 servings and is perfect served over white steamed rice, enjoy.