Ingredients:
For beef
- Beef stew 4 lb (2 kg);
- 2 large pieces ginger, about 4 oz, (125 gm), peeled and crushed;
- 2 lb (1 kg) white turnip (daikon radish), found in most super market;
- 1 tablespoon safflower oil or canola oil;
- 2 tablespoons Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
- 1 tablespoon dark soy sauce;
- 1 1/2 cups (350 ml) water;
- Sea salt.
For thickening sauce
- 1 1/2 teaspoons corn starch;
- 1/2 teaspoon sugar cane sugar;
- 1/2 cup (120 ml) water;
- 1/2 tablespoon Liquid Aminos;
- 1/2 tablespoon dark soy sauce;
- 2 green onions, thinly sliced.
Recipe:
Serving for 6
For beef stew
- Clean beef stew, pat dry;
- Salt beef stew at least 1 hour before cook;
- Add 1 tablespoon of safflower oil or canola oil to a large sauce pan over medium high heat;
- Add the crushed ginger, sear both sides for about 2 minutes;
- Take them out and set aside;
- Place the beef stew in the pan (add 4 to 6 pieces at one time), cook each side for 1 minutes or until brown;
- Add Liquid Aminos and dark soy sauce to de-glaze;
- When starts to heat up again, add 1 1/2 cup of water (from cooking turnip) and the ginger;
- Cover and when it comes to a boil, lower heat to low to simmer for 1 hour or the beef stew becomes tender;
- Peel white turnip and cut 1” (2.5 cm) thick;
- Cook in a separate pot of water until can poke through with a chop stick (about 10 minutes);
- Add to the beef stew.
- When the beef stew is tender, turn the heat back to medium high;
- Add in corn starch mixture when the beef stew comes to a boil;
- Stir, turn off the heat when it comes to a boil;
- Plate with rice or soup noodles;
- Garnish with green onion slices and serve hot.