Beef blade steak, extra lean, raw, 900 g, cubed
Peanut oil, 2 teaspoon(s)
Hoi sin sauce, 56 g, 3 tbsp
Shao Hsing cooking wine, 60 ml, 4 tbsp, or dry sherry
Soy sauce, salt reduced, 45 ml, 3 tbsp
Garlic, 2 clove(s), minced
Star anise, 1 pod(s)
Black peppercorn, whole, 1 teaspoon(s), roasted and crushed
Chinese five spice, 1 teaspoon(s)
White sugar, granulated, 2 teaspoon(s)
Tap water, 4 cup(s)
Carrot, 2 medium carrot(s)
Radishes, white, 1000 g, 1 radish
Cut beef into 1.5 inch strips and then into cubes.
Brown the meat in a wok over a high flame in oil and set aside.
Add all spices, sauces and water in a pan and bring to boil.
Add the beef to the sauce, reduced the heat to a simmer and cover. Braise the meat for 1.5 hrs and then add in the vegetables. cook for another 30 minutes until both beef and vegetables are tender.