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Ingredients
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400g stewing beef
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200g white radish
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100g carrots
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20g garlic
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20g spring onions
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15g rock sugar
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10g cinnamon
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5g dried Chinese tangerine peels, rehydrated
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2pcs star aniseed
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350ml water
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150ml red wine
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1 Tbsp cooking oil
Method
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Dice beef, carrots and white radish into 2cm cubes.
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Heat up the wok or saucepan/pot with cooking oil. Sauté garlic, spring onions, cinnamon, star aniseed. Stir in the sauce mix, wine and 500ml water, rock sugar and rehydrated orange peel. Then bring to a boil before adding the beef, carrots, and radish.
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Lower the heat and simmer for 2 hours or until beef is tender. Serve.
Sauce Mix
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5 Tbsp Lee Kum Kee Hoisin Sauce
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2 Tbsp Lee Kum Kee Premium Oyster Sauce
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