Ingredients

The following ingredients have 4 Servings
  • 3 pounds beef rough flank
  • 2 tablespoons vegetable oil
  • 7 slices ginger
  • 5 cloves
  • 3 pieces star anise
  • 3 bay leaves
  • 1 cup Shaoxing wine
  • 3 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon oyster sauce
  • 5 cups water
  • 1 tablespoon sugar
  • 2 pounds daikon radish ((peeled and cut into 1½- to 2-inch/4-5cm pieces))
  • salt ((to taste))
  • 3 scallions ((cut on a diagonal into 2-inch pieces))
  • 1 tablespoon cornstarch ((mixed into a slurry with 2 tablespoons water, optional))

Instruction

  • Add the beef to a large pot, and add enough water to cover the beef. Place over high heat, bring to a boil, and cook the beef for 1 minute. You will see scum and foam rise to the top of the water. Remove from heat, drain, and rinse the beef chunks clean. Set aside.
  • Heat the oil in a Dutch oven or other thick bottomed pot over medium heat, and add the ginger, cloves, star anise, and bay leaves. Cook for 2-3 minutes until fragrant.
  • Increase the heat to high, and add the beef back to the pot. Cook for 8-10 minutes, until the pieces of beef are lightly browned around the edges.
  • Stir in the Shaoxing wine, light soy sauce, dark soy sauce, and oyster sauce, and bring to a boil. Once boiling, add the water and sugar.
  • Cover the pot, and bring it to a boil once again. Once boiling, reduce the heat to medium-low, cover, and simmer for 90 minutes to 2 hours, depending on how tough your beef is! The liquid should be at a slow bubble. Stir the pot occasionally to prevent sticking or burning.
  • Then gently stir in the daikon, and continue cooking for another 45 minutes, until the daikon is tender. Season with salt to taste, and add the scallions just before serving.
  • You also have the option of thickening the sauce before serving. If you’d like to thicken the sauce, combine the cornstarch with 2 tablespoons of water to make a slurry. Pour the slurry into the bubbling sauce, and stir until the sauce thickens slightly and has a glossy appearance. Add more slurry if the sauce is still too thin for your liking. Serve with steamed rice!