Beef Stew w/Turnips & Chow Fun Noodles 蘿白牛腩河粉

Beef Stew Cantonese with Turnips and Chow Fun Noodles 原汁蘿白牛腩河粉


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.


Serving for 6

For beef stew

  1. Clean beef stew, pat dry;
  2. Salt beef stew at least 1 hour before cook;
  3. Add 1 tablespoon of safflower oil or canola oil to a large sauce pan over medium high heat;
  4. Add the crushed ginger, sear both sides for about 2 minutes;
  5. Take them out and set aside;
  6. Place the beef stew in the pan (add 4 to 6 pieces at one time), cook each side for 1 minutes or until brown;
  7. Add Liquid Aminos and dark soy sauce to de-glaze;
  8. When starts to heat up again, add 1 1/2 cup of water (from cooking turnip) and the ginger;
  9. Cover and when it comes to a boil, lower heat to low to simmer for 1 hour or the beef stew becomes tender;
  10. Peel white turnip and cut 1” (2.5 cm) thick;
  11. Cook in a separate pot of water until can poke through with a chop stick (about 10 minutes);
  12. Add to the beef stew.
  13. When the beef stew is tender, turn the heat back to medium high;
  14. Add in corn starch mixture when the beef stew comes to a boil;
  15. Stir, turn off the heat when it comes to a boil;
  16. Plate with rice or soup noodles;
  17. Garnish with green onion slices and serve hot.

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