Braised Beef Flank with Daikon and Chu Hou Sauce柱侯蘿蔔炆牛腩
A deeply savory and aromatic Cantonese classic, featuring tender beef flank slow-braised with sweet daikon radish in a rich Chu Hou sauce. This dish is incredibly flavorful, with melt-in-your-mouth beef and perfectly infused daikon.
01Ingredients
- 800g beef flank, cut into 3-4cm cubes
- 1 large daikon radish (approx. 500g), peeled and cut into 2cm thick chunks
- 5 slices ginger
- 3 cloves garlic, smashed
- 2 green onions, chopped (whites and greens separated)
- 2 tbsp cooking oil
- For Sauce:
- 3 tbsp Chu Hou sauce
- 1 tbsp fermented red bean curd (南乳), mashed
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 500ml hot water or beef broth
- Optional: 1 tbsp cornstarch mixed with 2 tbsp water (for slurry)
Nutrition (per serving)520kcal
- Protein52.5g
- Carbs18g
- Fat22.5g
Fiber 3.5 gSodium 1480 mg
02Steps
- 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.
- 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.
- Add blanched beef flank and stir-fry for 3-4 minutes until lightly browned.
- 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.
- Add daikon radish chunks and continue to braise for another 20-30 minutes, or until daikon is tender and fully infused with flavor.
- 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.
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