Chinese style Daikon Radish & Beef Stew

Chinese style Daikon Radish & Beef Stew

Serves: 6

500g beef brisket
1 Tbsp oil
2 tsp finely chopped ginger
3 Tbsp soy bean paste
¼ cup rice wine pinch salt
1 Tbsp brown sugar
1 cup water
1 Tbsp oil 3 cloves garlic,
crushed 1 Daikon radish (about 1kg), peeled and sliced into 3 cm pieces
pinch salt
sprig of coriander or parsley (optional)


Rinse and dry the beef. Slice into 2 cm cubes.
Heat 1 Tbsp oil in a wok or heavy based saucepan. Add beef, ginger and soy bean paste and stir lightly to mix. Brown the beef, in batches, on all sides for 4-5 minutes. Return all beef to the pan.
Add rice wine, ¼ tsp salt, and sugar. Mix well.
Add water, cover and simmer over medium to low heat for about 30-45 minutes until reduced, stirring occasionally to prevent burning.
Heat 1 Tbsp oil in another frying pan. Add garlic and daikon radish, season with salt and mix, and stir fry for 1-2 minutes.
Add to the simmering beef mixture and stir.
Simmer, covered, for 30-40 minutes, or until the radish is soft and tender.
Skim off any excess fat.
Serve with rice or noodles and garnish with coriander or parsley (optional).

Recipe adapted from

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