Best Chinese Food Value North America (Ho Yuen Kee Restaurant) 萝卜焖牛腩 Mom's Chinese Beef Stew Recipe

beef brisket

🥗Healthier: lean cuts of beef

💰Cheaper: chuck roast

Chuck roast is more affordable and still tender when cooked slowly.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is often less expensive and gluten-free.

rice wine

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds acidity with fewer calories.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth offers a lighter flavor and fewer calories.

Cut the beef brisket into two large pieces, about 2 lbs total.

Boil water and put the beef brisket in for 10 to 15 minutes to remove fat impurities and blood.

Peel the skin off the daikon using a potato peeler and cut it into large pieces.

Heat 2 tablespoons of oil in a pot on high heat.

Sear large pieces of ginger and garlic in the pot.

Add the parboiled beef brisket to the pot.

Pour in about 3 to 4 cups of water.

Add 1 teaspoon of salt, 0.5 teaspoon of chicken soup base, 1 teaspoon of brown sugar, 0.5 teaspoon of sesame oil, 1-2 teaspoons of light soy sauce, and 1-2 teaspoons of oyster flavored sauce.

Add half a mandarin orange peel, 3 star anise, and 2 bay leaves to the pot.

Cover the pot and let it simmer for 1.5 to 2 hours on medium heat.

After half an hour, add 3-4 cups of daikon radish to the pot.

If desired, add 1 teaspoon of dark soy sauce to darken the sauce.

Add 2 tablespoons of chuho paste and mix it in, then cover and continue to simmer.

Check the tenderness of the beef, and if tender, mix 2 tablespoons of corn starch with 1/3 cup of water to thicken the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens