Chinese Beef Stew

蘿蔔炆牛腩牛筋 

 

Ingredients:

 

1 1/2 lb beef flank, 1 1/2 lb beef tendon, 1 1/2 lb daikon, 1 piece ginger about the size of your thumb, 2 Tbsp Chu Hau sauce, 3 star anise, 1 Tbsp cooking wine, 2 Tbsp soy sauce, 1 piece of rock sugar about the size of a quarter, green onion

 

Directions:

 

Chop the beef flank and beef tendon into big pieces. Cook in boiling water for 10 mins. Wash and drain. Heat a wok without adding oil, add the beef and tendon, stir until all the moisture are gone. In a dutch oven, add 2 Tbsp oil, add the ginger and Chu Hau sauce, stir for a while, add the beef and tendon, then add the wine, soy sauce, rock sugar and star anise, mix well. Pour enough water over to just cover the beef, about 5 rice bowls. Cook on medium heat for 10 mins, then simmer for 1 1/2 hours. Meanwhile prepare the daikon. Cut it into thick pieces, cook in boiling water for 15 mins, drain. When the beef is done, add the daikon, stir to mix and let simmer for another 20 to 30 mins. Season to taste. ( I added some oyster sauce and salt ) Garnish with the green onion and serve.