🇨🇳 China · Food
Braised Beef with Radish (Luo Bo Dun Niu Rou)
By eatmundo · August 3, 2026
🇨🇳 CNA soul-warming Cantonese stew where beef and daikon radish are braised together until the meat is succulent and the radish becomes a sponge for the flavorful broth.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut the 500g of beef into 3cm chunks and blanch in boiling water for 3 minutes to clean, then drain.
- 2
Heat a heavy-bottomed pot over medium heat, add a little oil, and sauté the 30g of ginger until fragrant.
- 3
Add the beef to the pot, sear until browned, and deglaze with 2 tbsp of cooking wine.
- 4
Pour in enough water to cover the beef, add 4 tbsp of soy sauce, 3 star anise, and 1 tbsp of rock sugar.
- 5
Bring to a boil, then cover and simmer over low heat for 45 minutes until the beef starts to soften.
- 6
Add the 300g of peeled and cubed daikon radish to the pot and continue to simmer for another 30 minutes.
- 7
Once the daikon is translucent and tender, increase the heat for 5 minutes to reduce the sauce until it coats the meat.
- 8
Taste the sauce for salt and adjust before serving warm with steamed rice.
Frequently Asked Questions
Which beef cut is best?+
Beef brisket or shank are ideal for braising as they break down into a tender, gelatinous texture.
Can I substitute Daikon?+
Regular radishes are too small; turnip is the closest substitute for its absorbent nature.
Why use rock sugar?+
It provides a superior, subtle gloss and sweetness compared to standard refined white sugar.
How do I know the beef is done?+
The beef should be tender enough to cut easily with just the side of a chopstick.
🇨🇳 CNMundo Match
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