Traditional Clear Stewed Beef
Radish
A nourishing winter classic featuring tender beef flank simmered with daikon radish, ginger, and Sichuan peppercorns, served with a vibrant chili dipping sauce.
Following the old wisdom of eating radish in winter and ginger in summer, this traditional clear stewed beef is all about celebrating pure, unadulterated flavors. Beef flank with its rich tendons is slow-cooked to tender perfection alongside thick-cut daikon radish, accompanied by a savory garlic chili dipping sauce.
Ingredients
- 1 kg beef flank
- 1 whole daikon radish
- 3 stalks scallions
- 1 large piece ginger
- 30 pieces Sichuan peppercorns
- 1 tbsp baijiu
- 3 cloves minced garlic
- to taste salt
- to taste chives
- to taste cilantro
- 1 tsp Sichuan peppercorn powder
- 1 pinch MSG
- 1 tbsp soy sauce
- 2 tbsp hot chili oil
- to taste beef broth
Instructions
- 1Wash the beef flank
Take the raw beef flank and wash it thoroughly under running water to remove any surface impurities before preparation.
Tip: Ensure all blood and surface debris are thoroughly cleaned off under a steady stream of water. - 2Pour water into the pot
Pour clean water into the orange Dutch oven placed on the stove burner in preparation for boiling the beef flank.
Tip: Make sure to add enough water to completely submerge the meat and aromatics. - 3Blanch the beef in cold water
Add raw beef pieces into the pot with cold water along with basic scallions and spices to help deodorize and enhance the aroma as it heats up.
Tip: Always start with cold water to draw out the blood and impurities effectively. - 4Slice the cooked beef
After boiling and letting the beef cool slightly, use a sharp knife to cut the cooked beef flank into large, even pieces on a wooden cutting board.
Tip: Letting the beef cool slightly before cutting helps it retain its shape and juices. - 5Rinse the cooked beef
Pour hot water over the cooked beef pieces in a bowl to wash them, utilizing thermal expansion and contraction principles before simmering.
Tip: Ensure the water used for washing blanched beef is above 80 degrees Celsius. - 6Transfer beef and spices to the thermal pot
Place the prepared beef pieces into a stainless steel thermal pot, adding patted ginger and Sichuan peppercorns along with sufficient water for stewing.
Tip: A traditional thermal pot helps maintain a steady, low heat to make the beef tender and flavorful.
