Braised Daikon and Beef. This Chinese braised beef and turnips is a traditional dish, where all you need is one pot, a few ingredients, and a bit of time. It's so easy to make…just get everything in the pot, turn the heat down, and go do some laundry, watch a few episodes of Game of Thrones, or re-grout your bathroom (that's what WE did). Chinese turnips are long, white vegetables (see the ingredients glossary.

Great recipe for Five Spice Braised Beef with Daikon and Carrot. This is my spin on the traditional Chinese five spice braised beef by adding ingredients from the Vietnamese beef stew recipe. I guess you can call it Viet-Chinese fusion. You can cook Braised Daikon and Beef using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Braised Daikon and Beef

You need of Beef chunks.
Prepare of daikon.
Prepare of ginger.
You need of star anise.
You need of Bay leaf.
It's of Some peppercorns.
Prepare of Light and dark soy sauce.
It's of Cooking wine.
You need of Oyster sauce.

You can also serve this with white rice instead of bread or. This dish has meltingly tender beef and an even more heavenly taste of daikon. Believe it or not, I actually love the daikon more than the beef since they end up so juicy and very flavorful by the end of the cooking process. Cook under medium heat until the beef is slightly brown.

Braised Daikon and Beef step by step

Wash beef and put it in a boiling water just to remove the scum. Then wash again..
Heat a wok and stir fry ginger, star anise, pepper corns and bay leaf until fragrant. Then add beef. Then transfer it in a pot..
Put 5 cups of water in a pot, then add oyster sauce, dark and light soy sauce and the stir fry beef. Then let it boil for an hour..
Cut daikon in cubes and add in the pot. Let it boil again for 30 mins or until daikon is soft. Serve.

Turn the beef with a spatula every now and then. Add soy sauce and salt to taste (Optional) Add daikon radish cubes and mix with the beef. Beef with Daikon Radish is an easy Chinese weeknight meal. It's best if you make it ahead of time, so the daikon can soak up all the great flavors of the sauce. The best part of this dish is the daikon.