• 2½ pounds of Beef Stew (the Chinese Beef Stew)
  • 1 big piece of Ginger
  • 10 Garlic Cloves
  • 6 Long Pieces of Dried Bean Curd
  • 2 Pieces of Fermented Bean Curd
  • 2 Tablespoons of Bean Sauce (I use the brand Koon Chun)
  • 2 Tablespoons of Hoisin Sauce (I use the brand Koon Chun)
  • 1.5 Tablespoons of Sesame Oil
  • Small piece of Rock Sugar
  • 1 Dried Tangerine Peel
  • 2 Tablespoon of Oyster Sauce
  • 2 Tablespoon of Corn Starch
  • Corn Oil
  • Water

Special Notes:

  • You may also use Lamb or Oxtail for this stew
  • You may also ask the butcher for Tendons too!

Ingredients for Daikon (see recipe below):

  • 1 Daikon
  • 1 Tablespoon of Sugar
  • 1 Teaspoon of Salt
  • ½ Tablespoon of Oyster Sauce


  • Peel and slice the ginger
  • Peel the garlic cloves (Do not chop)
  • Soak the dried tangerine peel

  • Heat the wok and put the ginger into the wok with no oil
  • Stir the ginger until it is dry and brown (Tip from Mom: This helps reduce the spiciness)
  • Once ginger is done, put aside onto a plate

  • Add the beef stew into the same wok that was used for cooking the ginger
  • Stir it and let it cook until all the liquid dissipates, it takes a little while. When the liquid dissipates, keep stirring until it’s dry and cooked
  • Once the beef stew is done, put aside onto a plate

  • Rinse the wok and heat again and drizzle corn oil into wok
  • Break the dried bean curd into halves and place into the wok, it will bubble and fry (After you fry them, they will not break apart)
  • Once they are done, take the bean curd out and put aside onto a plate

  • Get a bowl to mix  the sauce: Mix 2 tablespoons of bean sauce, 2 tablespoons of hoisin sauce, 2 pieces of fermented bean curds and 1.5 tablespoons of sesame oil

  • Rinse the wok again and heat again
  • Drizzle Corn Oil
  • Add the 10 whole garlic cloves
  • Pour the mixed sauce into the wok and stir for about 30 seconds

  • Add the ginger and beef stew into the wok and stir
  • Add 2 cups of water and mix, make sure everything is mixed thoroughly

  • Then put all the ingredients in the wok into the Clay Pot or Pot you plan to use for stewing
  • Add water to the top, making sure all the ingredients are covered in the Clay Pot or Pot
  • Scrape off the inside of the soaked tangerine peel
  • Add the small piece of rock sugar and tangerine peel into the Clay Pot or Pot (Tip from Mom: The rock sugar makes the meat more tender)

  • Continue to add water during the next 3 hours of cooking when liquid evaporates
  • Every time you add water, bring it to a boil and lower it again
  • Add the daikon during the 2nd hour of cooking (see below for daikon recipe)
  • Cook on low for 3 hours
  • When it is done cooking, mix 1 cup water, 2 tablespoons cornstarch and 2 tablespoons oyster sauce in a bowl (this is to thicken the sauce)
  • Taste, add oyster sauce or soy sauce to flavor if necessary

Directions for Daikon:

  • Peel and chop the Daikon into big chunks
  • Get a pot, put in the daikons and add water to the top, making sure all the daikons are covered in the  pot
  • Add 1 tablespoon of sugar and 1 teaspoon of salt into the pot and stir
  • Cover and boil the daikons, after it boils, lower the heat to medium
  • When the daikons are halfway done, add ½ tablespoon of oyster sauce and stir
  • Cover and boil, once it boils, lower the heat to medium
  • Once the daikons are  soft, taste to flavor, add more salt or sugar if necessary
  • If you do add more salt or sugar, heat  for a little longer
  • Once they are done, drain the liquid and put the the daikons to the side
  • Add the daikons  into the Clay Pot or Pot used for stewing during the 2nd hour

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