This recipe was submitted by Kaitlyn Lai, the 2024 Johnny Wong Memorial Scholarship winner as a college senior. She was a student a Cal State Sacramento majoring in nutrition. Kaitlyn is the granddaughter of Francis Lai.
One of my favorite Chinese comfort foods is Ngau Nam or Cantonese Beef Stew. I just love the tender beef and chucks of daikon with gravy over rice or rice noodles. There was a time, once I was introduced to this dish, that it seemed I was always asking for it at Chinese restaurants.
The restaurant version isn’t quite perfect for me. I don’t care for the connective tissue and tendons of the beef they use. Their texture doesn’t appeal to me.
My mom experimented with making Ngau Nam at home. Her recipe uses a type of beef called rough flank, which we found at 99 Ranch Market. This type of beef is kind of pricey so we experimented with using boneless beef chuck roast, and that is how we usually make Ngau Nam. I loved it as there was no connective tissue or tendons, just tender beef, daikon, and gravy.
Here is my mom’s version of Chinese Beef Stew with Daikon
Ingredients:
- 3 lbs boneless beef chuck roast, cut into 1-1/2 “ cubes
- Flour
- 1 Tbsp oil
- 1 cup water
- ¼ cup low sodium soy sauce
- 1 Tbsp sugar
- 1 Tbsp ground bean sauce
- 2 Tbsp Shaoxing wine
- 4 thick slices ginger
- 2 cloves garlic, minced
- 4 star anise
- 1 large daikon, cut in 1-½” thick chunks
Directions:
- Dust beef with some flour.
- In a dutch oven heat oil over medium-high heat; brown beef on all sides (you may need to do this in portions).
- Add remaining ingredients except daikon.
- Simmer for 1 hour.
- Add daikon and simmer for another 1 hour.
- Remove the star anise.
- Add salt and pepper to taste.
- You can thicken sauce with a cornstarch and water mixture.
- Serve hot over rice or rice noodles.
Enjoy!
