Sunday, 6 November 2011

Beef Stew with Daikon and Carrots


500g Stewing Beef, Cut into cubes
1 Large Daikon
2 Medium Carrot
4 Shallots, roughly chopped
4 cloves Garlic, sliced
3 slices Ginger
2 Bay leaves
2 Tbsp Sherry (or you can use any cooking wine)
1 1/2 Tbsp Oyster sauce
1 Tbsp Light soy sauce
3/4 Tbsp Sugar
2 Cups Beef broth

1. Heat a wok with some oil to saute the ginger, shallot and garlic. 
2. Sear the beef on all sides.
3. Deglaze the beef with sherry.
4. Add bay leaves, carrot, daikon, oyster sauce, light soy and beef broth.
5. Simmer, uncovered for 3 hours, till beef turns nice and tender.
6. Enjoy! 

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