LEE KUM KEE
Recipes -
Steak

Beef & Root Vegetables Stew

Ingredients

Stewing beef, cut into 3 cm cubes 400g
Potatoes, cut into 3 cm chunks 200g
Daikon, cut into 3cm chunks 200g
Carrots, cut into 3cm chunks 100g
Onions, cut into wedges 100g
Garlic, bashed and roughly chopped 20g
Spring onions, cut into 3cm batons 50g
Water or beef stock 350g
Cinnamon 10g
Cooking oil 15g
Star aniseed 2pcs
Bay leaves 2
Coriander (garnish)

Sauce Mix

Method

1 Heat the wok or pot with cooking oil to medium heat.
2 Sauté garlic, spring onions, cinnamon, star aniseed and bay leaves. When they get fragrant, add the beef. Stir-fry for 2-3 minutes.
3 Stir in the sauce mix. Bring to boil.
4 Lower the heat and simmer for an hour. Add vegetables and continue to simmer for another hour or until beef is tender.
5 Garnish with coriander leaves.
6 Serve with rice or pasta.

Tips

1 Daikon or mooli is sometimes used as a tenderiser and itself is bland but has ability to soak up flavoursome juices. If daikon is not available, replace with parsnip or swede.
Serves   10 
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