This is an example of "red cooking," where meats are simmered in soy sauce and water. This is a more western-style dish. A more standard Shanghai recipe will come out differently.
- 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 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.
|Nutritional Guidelines (per serving)|
|Total Fat||16 g|
|Saturated Fat||6 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||3 g|