Monday May 23, 2022
3 minutes to read
Recipe by Vegetables.co.nz, a not-for-profit organization
Ingredients
- 500g beef brisket
- 1 Tbsp olive oil
- 2 tsp finely chopped ginger
- 3 Tbsp zhuhou paste (soy bean paste)
- ¼ cup rice wine
- pinch salt
- 1 Tbsp brown sugar
- 3 star anise
- 1 cup water
- 1 Tbsp olive oil
- 3 cloves garlic, crushed
- 1 Daikon radish (about 1kg), peeled and sliced into 3 cm pieces
- Pinch of salt
- Sprigs coriander or flat leaf parsley, for garnish
Instructions
- Rinse and dry the beef. Slice into 2 cm cubes.
- Heat 1 Tbsp oil in a wok or heavy based saucepan. Add beef, ginger and zhuhou paste and stir lightly to mix.
- Brown the beef, in batches, on all sides for 4-5 minutes.
- Return all beef to the pan.
- Add rice wine, ¼ tsp salt, sugar and star anise. Mix well.
- Add water, cover and simmer over medium to low heat for about 30-45 minutes until reduced, stirring occasionally to prevent burning.
- Heat 1 Tbsp oil in another frying pan. Add garlic and radish, season with salt and mix, and stir fry for 1-2 minutes.
- Add to the simmering beef mixture and stir.
- Simmer, covered, for 30-40 minutes, or until the radish is soft and tender. Skim off any excess fat.
- Serve garnished with coriander or flat-leaf parsley.
Nutrition Information Panel
| Per Serving [6 Serves] | |
|---|---|
| Energy | 416Cal |
| Protein | 16.4g |
| Total fat | 34.7g |
| – saturated fat | 12.8g |
| Carbohydrates | 8.9g |
| – sugars | 7.0g |
| Fibre | 2.7g |
| Sodium | 441mg |
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