Chinese-style Daikon radish and beef stew

Try Daikon radish with these great Chinese flavours.


Serves 6

500g beef brisket
1 Tbsp canola oil
2 tsp finely chopped ginger
3 Tbsp zhuhou paste (soy bean paste)
¼ cup rice wine
pinch salt
1 Tbsp brown sugar
3 star anise
1 cup water
1 Tbsp canola oil
3 cloves garlic, crushed
1 Daikon radish (about 1kg), peeled and sliced into 3 cm pieces
pinch salt
sprigs coriander or flat leaf parsley, for garnish


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 zhuhou 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, sugar and star anise. 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 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 garnished with coriander or flat-leaf parsley.