🤠's easy Taiwanese Beef With Daikon

You will need: a cheap cut of beef about 750g to 1 kg eg chuck or brisket. Tip : buy a piece with some fat marbling. I bought my chuck beef from Sam's Groceria for RM38. One big daikon or white radish, cleaned and sliced into 1in thick pieces

Marinade Sauce: 2 T Chu Hou paste, 1/4 cup Shaoxing wine, 1 T oyster sauce, 1 T dark soy sauce, one cinnamon stick, 6 slices ginger, 5 garlic pieces, 3 star anise, 5 cloves, one piece rock sugar, one dried mandarin orange peel, 2 stalks spring onion

Step 1. Wash daikon and remove outer skin. Slice into one inch thick pieces. Parboil in pot for 5 minutes to remove trace of bitterness. Drain and set aside.

Step 2 Wash the beef, trimming off excess fat if any. Cut into one inch cubes. Put beef pieces and marinade sauce ingredients into a 6L pressure cooker. Add 3-4 cups water. Cook at setting for beef for 30-40 minutes. At end of cooking, leave to normal valve release, about 15 minutes.

Step 3 Add daikon pieces. Cook for further 15 minutes in pressure cooker. Or leave lid off and cook on Saute setting for 40 minutes until sauce is reduced to very sticky. Add corn starch in cold water as thickener if required.

Step 4 At end of 15 minutes cooking time, leave to vent naturally, about 10-15 minutes. Reduce sauce under Saute setting until thick. Serve immediately with rice or pan noodles.

Post Script

This recipe is adapted from Flo Lum's pressure cooker recipe. https://youtu.be/7EPMxJUA1dI I have added cloves and dried mandarin orange peel, and reduced amount of Shaoxing wine. I also added daikon separately.