- Rating:
- Servings:
- 4
- Difficulty:
- Medium
- Total Time:
- Recipe By:
- Martin Yan
Ingredients
1 pound Beef Chuck (boneless) cut into 1 inch cubes
1 small Daikon Radish (about 1 pound)
2 pieces Dried Tangerine Peel (Quarter size) or zest of 4 tangerines
1 stick Canela (Cinnamon Sticks)
1 Lemon Grass (1 inch piece) sliced
1/2 teaspoon Sichuan Peppercorn toasted
2 tablespoons Vegetable Oil
6 Ginger Root sliced thin
1 cup Beef Broth
1 tablespoon Soy Sauce
2 Organic Green Onions including tops - cut into 2 inch pieces
1 tablespoon Cornstarch mixed with 2 tablespoons water
Asian Noodles (hot cooked)
sprigs Organic Parsley for garnish
Marinade
1 tablespoon Cornstarch
2 tablespoons Soy Sauce
**Dried tangerine peel can be purchased at Asian ingredient stores. Dried peel has a unique flavor all its own and can be pricey. If you'd like a similar but not exact flavor, substitute with the zest of fresh tangerines.
Directions
Combine marinade ingredients in a large bowl. Add beef and stir to coat. Set aside.
Peel daikon radish and cut in half lengthwise, then cut each half diagonally into 1 inch pieces.
Wrap tangerine peel, cinnamon stick, lemon grass, and peppercorns in cheesecloth and tie into a bundle.
Place a large pot over medium-high heat until hot. Add oil, swirling to coat surface. Add ginger and cook, stirring, until fragrant, about 5 seconds. Add beef and cook, stirring occasionally, for about 2 minutes or until browned. Add broth, soy sauce, and cheesecloth bundle. Bring to a boil. Reduce heat to low, cover and simmer for 30 minutes.
Add daikon radish, cover, and continue to simmer for about 30 minutes, or until beef and radish are tender. Add green onions and cornstarch solution and cook, stirring, until sauce boils and thickens slightly. Discard bundle.
Serve over hot cooked noodles, garnished with parsley sprigs.
