Braised Beef Flank with Daikon and Chu Hou Sauce

Ingredients

Instructions

1. 1

   Blanch beef flank: Bring a pot of water to boil, add beef flank and boil for 5 minutes. Drain and rinse thoroughly with cold water to remove impurities. Set aside. Prepare the sauce by combining Chu Hou sauce, fermented red bean curd, soy sauce, oyster sauce, dark soy sauce, and sugar in a bowl.

2. 2

   In a large heavy-bottomed pot or claypot, heat cooking oil. Sauté ginger, smashed garlic, and the white parts of the green onions until fragrant.

3. 3

   Add blanched beef flank and stir-fry for 3-4 minutes until lightly browned.

4. 4

   Pour in the prepared sauce mixture and hot water (or beef broth). Bring to a boil, then reduce heat to low, cover, and braise for 60-75 minutes, or until beef is tender.

5. 5

   Add daikon radish chunks and continue to braise for another 20-30 minutes, or until daikon is tender and fully infused with flavor.

6. 6

   If desired, stir in cornstarch slurry to slightly thicken the sauce. Garnish with the green parts of the green onions before serving. Serve hot with steamed rice.