Beef Cubes With Daikon Radish Szechuan Style Recipes

Steps:

• PREPARATION:.
• Place the beef cubes in a bowl and add the rice wine, 1 tablespoon soy sauce, 1 tablespoon cooking oil, tapioca powder and mix well, set aside.
• Using s carrot peel remove the outer skin of the Daikon radish and then cut length wise, next cut into 2 inch pieces, then slightly rounding off/trim all the edges, place in a bowl, cover with water, set aside.
• COOKING INSTRUCTIONS:.
• Place 1-2 tablespoons of oil in a wok and when hot add the beef cubes, stir-fry and brown on all sides.
• Place the beef cubes in a big pot and add the scallion, ginger, 4-5 cups of water (to cover).
• Add the star anise and 1-2 tablespoons soy sauce and bring to a boil, skim off the scum from the top, and lower the heat to very low boil, cover and cook for about 1-2 hours (stir once in a while as needed).
• When the meat is almost tender, drain the water from the Daikon radish and add to the pot.
• Continue to cook until the beef and Daikon radish is tender (not to soft), stir once in a while.
• Taste the sauce and add more soy sauce to your liking.
• Serve with white rice, an Asian vegetable and enjoy.
• NOTES:.
• A) ALTERNATE, CROCK POT COOKING: Brown the meat as noted above (including ingredients mentioned in the "Preparation Instructions"), then add the beef into a crock pot, add 1/2 cup beef stock, star anise and 2 tablespoons soy sauce. Next set the crock pot to high 4 hours (depends on your model). At about 3 1/2 hours add the Daikon radish (and more beef stock if needed), a quick stir, cover and continue to cook. Check the radish to see that it is tender and add more soy sauce to taste. When done, serve with white rice and an Asian vegetable.
• B) Do not overcook the meat or Daikon radish when using either a stove top or a crock pot.

Steps:

• Toss beef with soy sauce, cornstarch, crushed red pepper and garlic in non-metal bowl. Cover and refrigerate 20 minutes.
• Heat oil in wok or large skillet over high heat. Stir fry beef until no longer pink, 5 minutes. Stir in broccoli, onions and water chestnuts; cook 2 minutes. Pour in broth, and bring to a boil. Stir in peanuts, cook one minute more, and serve.

Steps:

• Slice the carrots, celery, ginger, and flank steak into very thin matchstick-size pieces, 1 inch long.
• (Be patient. This takes a long time.) Slice the scallions lengthwise, and then cut them into 1 inch long pieces.
• Heat 2T of the oil in a wok, and flash-fry the carrots until they are limp.
• Do not brown them.
• Wipe the wok out, and repeat for the celery.
• Wipe the wok out again, add the remaining 2T oil and the palm sugar.
• When the oil is hot, and the sugar is bubbling, add the scallions and the flank steak.
• Stir-fry 3 minutes, then add the soy sauce, and continue to stir-fry until the liquid is reduced, about 5 minutes.
• Return the carrots and celery to the wok.
• Add ginger root.
• Turn the heat down very low, and continue cooking, stirring continuously, for 1/2 hour.
• The ingredients will lose most of their remaining liquid turn dark.
• In the traditional version of this dish, at this point the cooking is complete.
• Continue cooking and stirring, over extremely low flame, for another hour, until the ingredients become brittle and dark, like a pile of burnt sticks.
• Toss the remaining ingredients into the dish and serve with steamed rice.

Steps:

• Put beef cubes in a container with a lid. Whisk 2 tablespoons olive oil, 2 tablespoons oyster sauce, 4 minced garlic cloves, wine, 1 teaspoon fish sauce, 1 teaspoon black pepper, soy sauce, dark soy sauce, and sesame oil together in a bowl until marinade is well mixed; pour over beef. Allow beef to marinate, 10 to 30 minutes.
• Whisk 1 tablespoon fish sauce, lemon juice, and 1 tablespoon black pepper together in a bowl until dipping sauce is well mixed.
• Heat 2 tablespoons olive oil in a wok or large skillet over high heat; add beef and marinade. Cook and stir beef mixture, 2 tablespoons oyster sauce, and 4 cloves minced garlic together in hot oil until beef is cooked through and sauce begins to thicken, 5 to 10 minutes. Adding garlic over several times during cooking will produce a better mix of flavors.
• Serve beef alongside dipping sauce.