|Nutritional Guidelines (per serving)|
|Servings: Serves 5 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 6g||22%|
|*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.|
I’m a working mom and just like for many other working moms it’s difficult to find to time took a whole table’s worth of food during busy times. So when it comes to “what’s for dinner” one of my favourite dishes to cook is this Chinese daikon, carrot and tomato beef stew (紅白蘿蔔蕃茄燉牛肉)
You can prepare this dish and store it in the freezer and whenever you’re hungry you just defrost it then re-heat. You can serve this dish with either rice or noodles and both ways are delicious but different. This dish is a life saver for the working mother as you just re-heat, cook some rice in a rice cooker for 30 minutes and the dish has all the nutrition your family/friends need. You don’t need to worry if there is enough vegetables or proteins in your food.
I’ve always been a big of stew and this beef stew is one of my favourite recipes. I picked up this recipe from my grandmother when I was in Taipei the last time. My grandmother told me the traditional way of making this in her hometown was to put some dried orange peel in this beef stew because apparently the dried orange peel will make any kind of meat soup or stew taste better. I personally like to put dried orange peel in slow cooked pork dishes as it really does make pork taste better and a little bit of a citrus taste is often good.
Unfortunately though I struggled to get hold of any dried orange peel (Chenpi, 陳皮) when I cooked this dish so this recipe doesn’t contain any orange peel. This stew tastes pretty amazing with or without.
If you don’t like daikon then you can leave it out or replace it with potato. The flavour will become quite different compared to using daikon but again either way is really delicious.
I cooked a very similar dish in my “Home-Style Taiwanese Cooking” cookbook without tomato. I have to admit using tomatoes makes this dish taste better because tomatoes make the dish taste less greasy and gives it a little bit of natural freshness.
- 1 kg. beef flank (or you can use shin and any part of beef that’s suitable for slow cook, cut into big dice)
- 2 tablespoons oil
- 480 g. tomato (vine, chopped roughly)
- 120 g. onion (or 1 medium onion, chopped roughly)
- 10 g. ginger (thin slice)
- 200 g. carrot (peeled it and slice into 2cm thick)
- 600 g. daikon radish (peeled it. Slice into 2cm thick and cut into quarters.)
- 700 ml. water
- For the Seasonings:
- 200 ml. light soy sauce
- 1 teaspoon dark soy sauce
- 70 ml. rice wine
- 2 whole star anise
- 1/4 cinnamon stick
- Optional: dried orange peel (for extra flavour)
Boil a big pot of water and add the beef. Boil for 5 minutes to clean any dirt off the beef. After 5 minutes, use cold water to wash away any dirt on the surface of the meat and drain the water. Leave the beef aside for later.
Heat up 2 tablespoons of oil and stir-fry the ginger and onion until the fragrance comes out. Add the beef and stir-fry for another 3-5 minutes.
Pour the rice wine in and cook for 30 seconds. Add light and dark soy sauce and bring it to boil.
After step 3 has boiled, add tomato, water, star anise, cinnamon stick and orange peel (optional).
Bring it to boil again and use medium low heat to simmer for 1.5 hours. Check and stir it often. If you think the water is a bit low in the pot you can add a little bit hot water to adjust it.
The beef should be nearly soft after 1.5 hour cooking and then add the carrots and daikon. Cook until the carrots and daikon are soft and this dish is nearly ready. Check the seasonings to suit your taste before serving.