|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 6g||31%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This dish is an example of "red cooking," where meats are simmered in soy sauce and water. But, this is a more western-style dish. A more standard Shanghai beef recipe will not come out the same.
- 4 Turnips (about 1 1/2 pounds)
- 3 Large carrots
- 3 Slices ginger
- 2 Green onions
- 2 tablespoons oil, or as needed
- 2 pounds boneless stewing beef, cut into chunks
- 3 cups beef broth
- 1 cup of water
- 2 tablespoons Chinese rice wine or dry sherry
- 3 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon brown sugar
Chop the turnips into bite-size chunks. Peel the carrots and cut on the diagonal into 1-inch pieces. Chop the ginger. Cut the green onions into thirds.
In a wok or large saucepan, heat the oil over medium-high heat. Add the ginger. Cook until softened then brown the beef. Add the beef broth, water, rice wine or sherry, and 1 tablespoon of the dark soy sauce. Bring to a boil. Reduce the heat and simmer, covered, for 1 hour.
Add the chopped vegetables, the light soy sauce, the remainder of the dark soy sauce, and the brown sugar. Simmer, uncovered, for another 30 minutes. Taste and adjust the seasoning, adding salt, pepper, or soy sauce as desired. Serve hot with rice or noodles.