Chinese Braised Beef & Radish – Inner Mongolian Cooking Recipe

Chinese Braised Beef & Radish – Inner Mongolian Cooking Recipe

Welcome to Xiao’s Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.

Ingredients:
300g Beef
½ Red or Green pepper
150g White Radish
100g Shiitake Mushrooms
10g Ginger
2 Bay leaves
1 Star Anise
2 Dried Red Chillies
2 Tbsp Light Soy Sauce
1 Tbsp Dark Soy Sauce
1 Tbsp Cooking Wine
2g Sugar
Salt To Taste

Method:
1. Thinly slice the ginger
2. Cut the pepper into bite-size pieces
3. Cut the radish into bite-size pieces
4. Cut the mushrooms into halves
5. Cut the beef into bite-size pieces
6. Boil 1 litre of water in a saucepan
7. Place beef in the saucepan and boil for 10 minutes, remove and drain, reserve the water
8. Heat 1 Tbsp oil in the wok
9. Place ginger, dried chillies, star anise and bay leaves, fry for 10 seconds
10.Add the beef, stir and fry for a minute
11.Transfer the beef to a deep pan
12.Add the soy sauce, cooking wine, the water from boiling beef
13.Add radish, mushrooms and sugar, stir and then bring to the boil
14.Turn heat to low, cover the pan and cook for about 50 minutes or until meat is tender
15.Remove the lid, turn heat to high, add the peppers, stir and cook for further 2 minutes until the liquid is reduced to minimum
16.Add little salt if needed and then stir
17.Remove from pan onto a dish and serve

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