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China · Food

Braised Beef with Radish (Luo Bo Dun Niu Rou)

50 min
330 kcal
4 servings

By eatmundo · August 3, 2026

Braised Beef with Radish (Luo Bo Dun Niu Rou)🇨🇳AI-generated image

Same ingredients, elsewhere in the world

2 matches

Dishes from other countries' kitchens, made from the same core ingredients as Braised Beef with Radish (Luo Bo Dun Niu Rou). The percentage is the share of ingredients the two recipes have in common.

Same technique: Stew404 recipes from 26 countries

A 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.

According to eatmundo's ingredient comparison, the closest dish to Braised Beef with Radish from another cuisine is Hokkien Soy-Braised Beef (Malaysia): the two share 67% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How 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

What is Braised Beef with Radish?

Braised Beef with Radish is a Chinese stew made by simmering beef and daikon radish in a savory broth seasoned with soy sauce, star anise, ginger, and rock sugar. It is commonly served as a main course in home cooking, particularly during the colder months.

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.

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