This is a basic recipe for beef and radish stew. Serve with noodles in soup, in a clay pot or on the plate.
Ingredients:
- 4 cups daikon radish, cut into 1 1/2 inch cubes
- 2 cups carrots, cut into 1 1/2 inch cubes
- 1 medium onion, cut into 1 1/2 inch cubes
- 1 pack of soft fried tofu (3.5 oz)
- 3/4 lb of beef cubes
- 4 slices of ginger, finely chopped
- 4 cloves of garlic, finely chopped
- 1 shallots, finely chopped
- 1 can of chicken or beef broth
- 3 tablespoons dark soy sauce
- 3 tablespoons soy sauce
- 2 tablespoons cooking wine
- 1 tablespoons lump sugar/rock sugar (can substitute with regular sugar)
Directions:
- Heat oil in pan. Add ginger, garlic and shallots. Stir fry beef cubes until it’s nearly cook (about 5-8 minutes). Add wine and cook for a few more minutes.
- Add chicken broth, sugar, dark soy sauce and soy sauce and cover.
- Bring it to boil. Stir in radish, carrots, and fried tofu. Lower the heat and simmers for 30 minutes, until all ingredients are tender.
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Taste and adjust seasoning, add more soy sauce if desired.
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