[ Prep Time: 10 min | Cooking Time: 120 min | Serving: 4 ]
This is a popular Cantonese style stewed beef dish with chu hou paste, a fermented soybean paste. The meltingly tender beef and super juicy daikon are heavenly delicious that are best to serve with steamed rice and noodles!
1 kg Beef Rib Fingers
600 g Mooli
3 Ginger Slices
3 Garlic Cloves
25 g Rock Sugar
2 Bay Leaves
3 Tbsp Chu Hou Paste
1 Tsp Five Spice Powder
500 mL Beer
2 Tbsp Oyster Sauce
1 Tbsp Light Soy Sauce
1 Tbsp Corn Starch
2 Tbsp Water
1. Peel and cut the mooli (600 g) into small pieces.
2. Cut the scallion (1 stalk).
3. Blanch the beef rib fingers (1 kg) for 30 min.
4. Drain and rinse the beef rib fingers, cut into cubes.
5. Render the fat out of the beef over medium heat on a non-stick pan then add ginger (3 slices), scallion (1 stalk) and garlic (3 cloves) and stir fry until golden brown.
6. Add chu hou paste (3 tbsp) and five spice powder (1 tsp), stir fry until fragrant.
7. Add beer (500 mL), rock sugar (25 g) and bay leaves ( 2 pcs). Cover and simmer over low heat for 60 min.
8. Add mooli (600 g), cover and simmer over medium heat for 30 min.
9. Prepare the sauce mix with oyster sauce (2 tbsp), light soy sauce (1 tbsp), corn starch (1 tbsp) and water (2 tbsp). Add sauce mix and simmer over medium-high until the sauce has thickened.
Blanching beef rib fingers could help to remove the blood residue.
To reduce cooking time, cook the beef rib fingers with a pressure cooker first.
Adjust cooking time according to the output of the hob.