Cantonese Braised Beef
This Instant Braised Beef with Radish is a pressure cooker version of a classic Cantonese beef stew with daikon, made in under 2 hours.
Ingredients
- 2 cups of water
- 2 star anise
- 3 garlic cloves, sliced
- 1 inch ginger, sliced
- 1 bay leaf
- 1 1/2 tablespoon chu hou paste
- 1 tablespoon of oyster sauce
- 1 tablespoon of hoisin sauce
- 2 tablespoons of Shaoxing wine
- 1 kilogram of beef brisket, cut into 1-inch cubes
- 2 tablespoons of oil
- 1 dried orange peel, cut into several pieces
- 1/2 tablespoon dark soy sauce
- 1 green onion, thinly sliced
- 500 grams of daikon, peeled and cut into triangular wedges
- 1 tablespoon of light soy sauce
- 1 tablespoon of powdered sugar
Instructions
First, blanch the beef in a pot of boiling water for 8 to 10 minutes. Rinse under cold running water, drain and set aside.
Then, heat the oil in a wok and sauté the garlic and ginger until fragrant, about 2-3 minutes.
Add the chu hou paste, hoisin sauce and oyster sauce. Mix well and cook for 1 minute.
Return the beef to the wok, add the star anise, orange zest, bay leaf and shaoxing. Cook until beef is lightly browned, about 3 minutes.
Add water and bring to a boil. Lower the heat, cover the wok and simmer until the beef is tender, about 2 hours.
Add the daikon, light soy sauce, dark soy sauce and powdered sugar. Return to a boil, then lower the heat again, cover the wok and simmer until the daikon is tender and has absorbed most of the liquid.
Turn off the heat, transfer to a serving plate and garnish with sliced green onions. Serve with steamed white rice.
Happy Cooking Time.
