Chinese Braised Beef with Radish and Ginger Recipe
Aromatic beef braised with white radish and ginger is a dish that often appears in China in winter – it warms and fills you up like our goulash, but smells of soy sauce, star anise, and ginger. The meat is tender, the vegetables delicate, and the sauce is perfect for spooning over rice.
Such braised beef stews with radish are popular in the colder regions of northern China, where they play a similar role to European stews with peppers. They’re often served in a big pot in the middle of the table so everyone can scoop some over their rice.
This dish combines the comforting, hearty feel of a classic stew with the aromas of Chinese cuisine: soy sauce, ginger, and star anise. The radish absorbs the flavors of the sauce and becomes wonderfully tender, while the beef turns meltingly soft.
Why this version works
- Hard searing and briefly caramelizing the sugar builds depth in the sauce without complicated spices.
- Adding the radish only near the end of braising keeps it from falling apart and turning the sauce into mush.
- Combining light and optional dark soy sauce gives a strong umami taste and a deep color.
- Keeping the heat low prevents the meat from drying out and gives the collagen time to turn into gelatin.
Chef's tips
Brown the meat well at the beginning – this step builds a deep, rich flavor in the final sauce. Don’t rush the braising time; slow cooking is key to very tender beef. Adjust the amount of soy sauce to your taste and the saltiness of the brand you use.
How to serve
Serve in deep bowls with plenty of sauce over steamed jasmine rice or simple wheat noodles. Add a side of quick-pickled cucumber or a light napa cabbage salad with rice vinegar to cut through the richness.
Watch out for
- Too high a heat while braising will dry out the meat – the liquid should only gently “simmer,” not boil vigorously.
- Adding the radish too early will make it fall into fibers and over‑thicken the sauce.
- Don’t skip thoroughly drying the meat – wet pieces will steam instead of browning.
- Don’t salt before reducing the sauce, because once it cooks down it’s very easy to over‑season the whole dish.
Substitutions
- You can replace white daikon radish with black radish or thick chunks of turnip; black radish will be a bit sharper.
- Instead of water, use a light beef or chicken stock – the sauce will taste richer.
- If you don’t have star anise, just leave it out or add a small piece of cinnamon stick for a different but still warming aroma.
Ingredients
- stewing beef (e.g. shoulder, shank) - 700 g
- white daikon radish or black radish - 400 g
- onion medium - 1 piece
- fresh ginger piece about 5 cm - 25 g
- garlic - 3 cloves
- light soy sauce - 4 tablespoons
- dark soy sauce (for color) - 1 tablespoon
- sugar - 1 tablespoon
- star anise (optional) you can omit it if you don’t like this aroma - 1 piece
- oil - 2 tablespoons
- water or stock enough to almost cover the meat - 700 ml
- salt to taste, carefully, because soy sauce is salty
- pepper to taste
Preparation
- Cut the beef into larger cubes, about 3 × 3 cm. Pat dry with a paper towel so it browns well.
- Peel the radish and cut into thick half-slices or cubes. Peel the onion and slice into thin wedges. Peel the ginger and cut into thin slices. Peel the garlic and lightly crush with a knife or chop.
- Heat the oil in a large heavy-bottomed pot over fairly high heat. Add the beef in a single layer (in batches if necessary) and fry for 5–7 minutes, turning the pieces, until browned on the outside. Transfer the meat to a plate.
- In the same pot, add the onion, ginger, and garlic. Fry for 3–4 minutes over medium heat, stirring, until the onion softens and lightly browns.
- Return the beef to the pot. Add the sugar and fry for another 1–2 minutes, stirring, until the sugar dissolves slightly and starts to caramelize on the meat.
- Pour in the light and dark soy sauce (if using), add the star anise. Pour in enough water or stock to almost cover the meat. Bring to a boil.
- Reduce the heat to low, cover the pot, and braise the beef for about 60 minutes, until it starts to soften. Stir from time to time and add a little water if needed.
- After about an hour, add the chopped radish. Stir, cover, and braise for another 20–30 minutes, until the meat is very tender and the radish is soft.
- Taste the sauce and season with salt and pepper if needed. If the sauce is too thin, uncover the pot and cook for a few minutes without the lid until it reduces slightly and thickens.
- Serve the hot beef with radish and sauce, preferably with rice or wheat noodles.
Storage
No storage information available for this dish.
This is one of those winter dishes that tastes even better the next day, when the flavors have had time to meld. It’s perfect for making ahead for a family dinner or for meal prep for a few days.
