Chinese Beef and Turnip Stew with Ginger and Soy Sauce

Chinese beef and turnip stew is a slow-braised dish of beef, daikon, ginger, and soy simmered in a savory, gently spiced broth. Daikon is often called Chinese white turnip, though round globe turnips also work; either way, the vegetables soften while the beef becomes tender and flavorful. Serve the stew hot with rice or noodles to make a satisfying meal.

Ingredients

2½ lb (1.13 kg) boneless beef chuck, trimmed and cut into 1½-inch (4 cm) cubes
1½ lb (680 g) daikon radish, peeled and cut into 1½-inch (4 cm) chunks
1 tablespoon (15 ml) neutral oil, such as canola or grapeseed
1 medium yellow onion, about 8 oz (225 g), cut into wedges
5 garlic cloves, lightly crushed
2-inch (5 cm) piece fresh ginger, about 1 oz (28 g), sliced into coins
2 whole star anise pods
1 small cinnamon stick, about 3 inches (7.5 cm)
3 tablespoons (45 ml) regular soy sauce
1 tablespoon (15 ml) dark soy sauce
2 tablespoons (30 ml) Shaoxing wine
1 tablespoon (15 ml) brown sugar, packed
4 cups (950 ml) low-sodium beef broth or water
½ teaspoon (1 g) freshly ground black pepper
1 teaspoon (5 ml) toasted sesame oil
2 scallions, about 1 oz (28 g), thinly sliced, for serving
2 tablespoons (8 g) chopped cilantro, optional

Instructions

Prepare the ingredients. Pat the beef dry with paper towels; dry surfaces brown more effectively than damp ones. Cut the daikon into chunks roughly the same size as the beef so it cooks evenly, and set the onion, garlic, ginger, spices, and sauce ingredients within reach. If the beef is very wet, give it a few extra minutes to air-dry while you prepare the vegetables.
Brown the beef. Heat the oil in a heavy Dutch oven or deep, lidded pot over medium-high heat. Working in two or three batches, add the beef in a single layer and brown it on several sides, about 10 to 12 minutes total. Avoid crowding the pot, which can make the meat steam instead of brown. Transfer browned beef to a plate; keep any browned bits in the pot, since they add flavor to the broth.
Build the braising base. Reduce the heat to medium. Add the onion and cook for about 2 minutes, stirring to loosen browned bits. Add the garlic, ginger, star anise, and cinnamon stick and stir for 1 minute, just until fragrant. Pour in the Shaoxing wine and scrape the bottom of the pot with a wooden spoon. Add both soy sauces, brown sugar, broth or water, and black pepper, then return the beef and any juices to the pot.
Braise the beef. Bring the liquid just to a gentle boil, then lower the heat so it simmers softly. Cover the pot, leaving the lid slightly ajar if the simmer is vigorous, and cook for 1 hour 50 minutes. Check now and then that the liquid is gently bubbling rather than boiling hard; add a splash of hot water if the level drops enough to expose a large portion of the beef. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; check the center of a large piece with a food thermometer. For this stew, continue braising until the beef is fork-tender as well as safely cooked.
Add the daikon. Stir in the daikon chunks, cover the pot again, and simmer gently for 25 minutes. The daikon should be tender when pierced with a fork but should still hold its shape. If you prefer it firmer, begin checking after 18 minutes; larger pieces may need a little longer than 25 minutes.
Finish the broth. Remove the star anise and cinnamon stick. Stir in the sesame oil and taste the broth before adding salt: the soy sauces can provide enough seasoning, especially if your broth is not low in sodium. If you want a deeper color or a saltier finish, add another teaspoon of regular soy sauce at a time. Let the stew rest for 5 minutes before serving so the surface settles and the flavors come together.
Serve. Ladle beef, daikon, and broth into warm bowls. Scatter sliced scallions and cilantro over the top if using. Put extra broth on the table for spooning over rice or noodles.

Tips

Choose the right cut. Beef chuck is a practical choice because its connective tissue softens during a long, moist braise. Boneless short ribs or beef brisket can also work, but pieces may need a different amount of time to become tender. Lean steak cuts are less suitable: they can turn dry and firm during a long simmer.
Keep the simmer gentle. A strong boil can make the beef tighten and break the daikon apart. Look for occasional small bubbles at the edge of the pot. If your stove runs hot, use a heat diffuser or move the pot partly off the burner.
Adjust the salt at the end. Regular soy sauce seasons the broth, while dark soy sauce mainly adds a deeper color and a rounded, slightly sweet flavor. If you have only regular soy sauce, use 4 tablespoons (60 ml) total in place of both kinds, then taste before adding any more.
Use the right substitute for Shaoxing wine. Dry sherry is the closest easy-to-find replacement. If you do not use alcohol, replace it with an equal amount of broth and add 1 teaspoon (5 ml) rice vinegar for a little brightness; the broth will taste less mellow and complex.

Serving Suggestions

Steamed jasmine rice is an easy match: its mild flavor soaks up the dark, savory broth without competing with the ginger and star anise. For a more neutral base, serve the stew with plain long-grain rice. Wheat noodles, such as Chinese egg noodles, are another good option; cook them separately according to their package directions and ladle the stew over them just before serving. Keeping noodles separate prevents them from soaking up too much broth as the pot sits.

For a simple meal, add a green vegetable on the side. Blanched bok choy, steamed gai lan, or quickly stir-fried cabbage brings a fresh, crisp contrast to the soft beef and daikon. A small dish of sliced scallions or cilantro lets people add herbs to taste. If serving the stew as part of a shared meal, place the pot or a warmed serving bowl in the center and offer rice separately so everyone can choose their preferred balance of broth and solids.

Variations

Use globe turnips. Daikon is mild, juicy, and commonly used in Chinese-style braises; standard purple-top or white globe turnips have a more distinctly earthy, peppery flavor. Peel them well and cut them into similar-sized chunks. If they are small and tender, start checking them after 18 minutes of simmering, since they can soften sooner than large daikon pieces.

Make it without star anise. Star anise gives the broth a light licorice-like aroma, but it is not to everyone’s taste. Leave it out for a simpler ginger-and-soy braise, or add a strip of dried tangerine peel for a different fragrant note. Dried tangerine peel can be hard to find; a small strip of fresh orange peel, with most of the white pith removed, is a practical substitute, though its aroma is brighter and less concentrated.

Add heat or extra vegetables. Add one dried red chile with the aromatics for gentle warmth, or offer chili oil at the table so diners can choose their own heat level. For a fuller pot, add 8 oz (225 g) peeled carrots cut into chunks at the same time as the daikon. They make the broth sweeter, so taste and adjust the soy sauce after cooking.

Use a pressure cooker. A pressure cooker can shorten the beef braising stage, but the result and timing depend on the appliance and the size of the beef pieces. Follow your cooker’s instructions for beef chuck, then release pressure as directed, add the daikon, and simmer it uncovered until tender. Avoid pressure-cooking the daikon for the full beef cooking time, or it is likely to lose its shape.

Storage and Reheating

Refrigerate the stew within 2 hours of cooking. Divide a large amount among shallow, covered containers so it cools more quickly, and store it in the refrigerator for 3 to 4 days. The daikon will continue to take on some of the broth’s flavor as it rests, so leftovers may taste a little more seasoned the next day. For longer storage, freeze cooled portions in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little space at the top because the liquid expands as it freezes.

Thaw frozen stew in the refrigerator overnight when possible. Reheat only the amount you plan to eat in a saucepan over medium-low heat, stirring occasionally, until it is steaming throughout and reaches 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. Add a splash of water or broth if the sauce has thickened in the refrigerator. The microwave also works: cover a microwave-safe bowl loosely, stir partway through heating, and check the temperature in several places, including the center of a beef piece.

Frequently Asked Questions

Is daikon the same as a Chinese turnip? Daikon is a long white radish, not a botanical turnip, but it is sometimes sold or described as Chinese white turnip. It is a common choice for braised dishes because it becomes tender and absorbs the broth while keeping a mild flavor. Regular globe turnips are a suitable alternative, with a more earthy taste.

Can I make this stew ahead? Yes. Cook the stew, cool it promptly, and refrigerate it in a covered container. Reheat it gently to 165°F (74°C) before serving. If you want the daikon to stay especially firm, cook it just until tender and avoid repeatedly bringing the whole pot to a boil during reheating.

Why is my beef still tough? Tough beef usually needs more time at a gentle simmer. Check that the pot has not boiled hard or run low on liquid, then cover it and continue cooking in 15-minute increments until a fork slides into the meat easily. Different cuts and cube sizes can take longer than the recipe’s approximate braising time.

Can I make the stew without wine? Yes. Replace the Shaoxing wine with the same amount of broth and add 1 teaspoon (5 ml) rice vinegar if you like. The vinegar adds a little lift, but the finished broth will be less aromatic and rounded than one made with Shaoxing wine.

Can I prepare it in a slow cooker? You can brown the beef and aromatics on the stovetop first, then transfer them with the broth and seasonings to a slow cooker. Follow the appliance’s guidance for beef stew meat and cook until the beef is fork-tender. Add the daikon later in the cooking period so it does not become overly soft; the exact timing will vary by slow cooker.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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