This Shanghai dish is a perfect example of using the cooking technique “braised with Soy Sauce”. In this recipe, beef is cooked in a delicious sauce. Perfect to pair with rice or noodles.
Serving Size: 2
- 4 Turnips (about 1.5 pounds)
- 3 Large carrots
- 3 Slices ginger
- 2 Green onions
- 2 tablespoons oil, or as needed
- 2 pounds boneless stewing beef, cut into chunks
- 3 cups beef broth
- 1 cup of water
- 2 tablespoons Chinese rice wine or dry sherry
- 3 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon brown sugar
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- Chop the turnips into bite-size chunks. Peel the carrots and cut them on the diagonal into 1-inch pieces. Chop the ginger. Cut the green onions into thirds.
- In a wok or large saucepan, heat the oil over medium-high heat. Add the ginger. Cook until softened then brown the beef. Add the beef broth, water, rice wine or Sherry, and 1 tablespoon of dark soy sauce. Bring to a boil. Reduce the heat and simmer, covered, for 1 hour.
- Add the chopped vegetables, the light soy sauce, the remainder of the dark soy sauce, and the brown sugar. Simmer, uncovered, for another 30 minutes. Taste and adjust the seasoning, adding salt, pepper, or soy sauce as desired. Serve hot with rice or noodles.