Chinese Beef Stew with Daikon, Made Tender and Savory

Chinese beef stew with daikon is a slow-simmered dish of tender beef and mild, juicy white radish in a savory broth scented with ginger, garlic, soy, and star anise. It is served hot with rice, and its balance of rich beef and sweet daikon makes it a comforting one-pot meal. Versions vary by region and household; this recipe uses a straightforward soy-based braise with ingredients that are easy to find.

Ingredients

2½ lb beef chuck, cut into 1½-inch (4 cm) cubes (1.13 kg)
1½ lb daikon radish, peeled and cut into 1½-inch (4 cm) chunks (680 g)
8 cups water for blanching the beef (1.9 L)
1 tablespoon neutral cooking oil (15 ml)
1 medium yellow onion, cut into wedges, about 1½ cups (200 g)
6 garlic cloves, lightly crushed (about 18 g)
2-inch piece fresh ginger, sliced (about 30 g)
2 tablespoons Shaoxing rice wine (30 ml), or dry sherry as a substitute
¼ cup regular or light soy sauce (60 ml)
1 tablespoon dark soy sauce (15 ml), optional for deeper color
1 tablespoon oyster sauce (15 ml)
1 tablespoon rock sugar or packed brown sugar (12 g)
1 whole star anise (about 1 g)
1 small piece dried tangerine peel, about 1 inch (2.5 cm), optional
4 cups low-sodium beef broth or water (960 ml), plus more as needed
½ teaspoon freshly ground black pepper (1 g)
2 scallions, thinly sliced, for serving (about 20 g)

Instructions

Prepare the beef and vegetables. Pat the beef dry and trim away any unusually large, hard pieces of fat, leaving some marbling for flavor. Cut the daikon into chunky pieces so it can simmer without falling apart. Peel and crush the garlic, slice the ginger, and cut the onion into wedges. Keeping the daikon larger than bite-size helps it hold its shape during the long braise.
Blanch the beef. Bring the 8 cups (1.9 L) of water to a boil in a large pot. Add the beef and boil for 5 minutes, skimming off the gray foam that rises to the surface. Drain the beef in a colander and rinse it briefly with warm water to remove any clinging foam. Rinse the pot before using it again. This step gives the finished broth a cleaner flavor; it is not a substitute for cooking the beef through.
Brown the beef. Set the rinsed pot over medium-high heat and add the oil. When the oil shimmers, add the beef in batches, leaving space between the pieces. Brown two or three sides of each batch, about 8 minutes total, then transfer the beef to a plate. Avoid crowding the pot: packed pieces release moisture and steam instead of browning. If the pot looks dry between batches, add a small splash of oil.
Build the aromatic base. Lower the heat to medium. Add the onion, garlic, and ginger to the pot and stir for about 2 minutes, scraping up the browned bits. Pour in the Shaoxing wine and let it bubble for about 30 seconds. Stir in the light soy sauce, dark soy sauce if using, oyster sauce, sugar, star anise, tangerine peel if using, and black pepper.
Braise until the beef is nearly tender. Return the beef and any juices on the plate to the pot. Add the 4 cups (960 ml) broth or water; the liquid should come roughly halfway to two-thirds of the way up the beef, not necessarily cover it. Bring to a gentle boil, then lower the heat until the liquid barely simmers. Cover and cook for 1 hour 45 minutes, turning the beef once or twice. Check occasionally that the simmer is gentle and that the bottom is not catching; add a little hot water if the liquid level drops too much.
Add the daikon. Stir in the daikon, cover the pot again, and simmer gently for about 25 minutes. The pieces should become tender when pierced with a knife but still hold their shape. If your daikon pieces are smaller than specified, begin checking after 18 minutes. Stir carefully rather than vigorously so the radish does not break apart.
Finish the broth and check the beef. Uncover the pot and simmer for about 10 minutes to concentrate the broth slightly. Taste and adjust with a little more soy sauce if it needs salt, or a splash of water if it tastes too intense. Check the center of the largest beef piece with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; for this stew, continue cooking until the beef is fork-tender, which will take it well beyond that minimum. Let the stew stand for 3 minutes before serving.
Serve. Remove the star anise and tangerine peel if you can find them. Ladle beef, daikon, and broth into bowls, scatter scallions over the top, and serve while hot with rice. Spoon some broth over the rice so it can take on the soy, ginger, and beef flavors.

Tips

Choose a braising cut. Chuck is a reliable choice because its connective tissue softens during a long, moist cook. Beef shank also works and adds a fuller, more gelatinous broth, but it may need extra simmering time. Lean steak cuts are more likely to turn dry and firm before the broth develops the same body.
Keep the heat low. A few lazy bubbles are enough once the pot is covered. A hard boil can make beef tighten and can break the daikon into ragged pieces. If the stew is bubbling vigorously, lower the burner or move the pot partly off the heat.
Use the traditional seasonings thoughtfully. Shaoxing wine has a rounded, savory aroma; dry sherry is a practical substitute, though the flavor will be a little different. Dark soy sauce mainly deepens the color and adds a mild molasses-like note. If you do not have it, use light soy sauce and expect a lighter-looking stew. Tangerine peel is optional, not the same as fresh orange zest; leaving it out gives a simpler, clean ginger-soy profile.
Season near the end. Soy sauce and oyster sauce vary in saltiness, and the broth concentrates as it simmers uncovered. Taste after reducing before adding more soy. If the broth becomes too salty, dilute it with hot water or unsalted broth rather than adding sugar to mask the salt.

Serving Suggestions

Serve the stew in shallow bowls with steamed jasmine or other long-grain rice. A bowl of plain rice noodles is another good match; cook the noodles separately and place them in the serving bowls before adding the stew so they do not absorb all the cooking liquid in the pot. Include a simple green vegetable, such as gai lan, bok choy, or steamed broccoli, to make the meal feel complete. For extra table seasoning, offer sliced scallions, chili oil, or a small dish of sliced fresh chilies, keeping the main pot mild enough for everyone.

The broth is part of the meal, not just a cooking liquid. Ladle enough into each bowl to moisten the rice or noodles, but keep some beef and daikon above the surface so each serving has a good mix. If serving family-style, use a wide, warm bowl and a serving spoon so guests can choose both solid pieces and broth.

Variations

For a more aromatic version, add one small cinnamon stick or two cloves along with the star anise; keep the amounts modest so the spices do not overwhelm the beef. Some cooks include a dried chili or a spoonful of chili bean paste for heat. Chili bean paste adds salt and fermented flavor, so start with 1 teaspoon and reduce the soy sauce slightly, then adjust after simmering.

You can replace up to half of the daikon with peeled carrot or potato. Carrot contributes sweetness and usually needs a similar cooking time if cut into chunky pieces. Potato softens more quickly and can thicken the broth, so add it during the final 20 minutes and stir gently. For a lighter, less dark-looking stew, omit the dark soy sauce; the dish will still have plenty of savory flavor from the light soy sauce, oyster sauce, and aromatics.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in a shallow, covered container. The stew keeps for 3 to 4 days in the refrigerator. The broth may turn slightly gelled when cold because of the beef, which is normal; it will loosen as it warms. If possible, store the beef and daikon in plenty of broth so they do not dry out.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring gently until hot throughout. Add a splash of water if the broth has thickened. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center of the stew with a food thermometer. In a microwave, cover the bowl loosely, heat in short intervals, and stir between intervals so the center heats evenly. For longer storage, freeze in airtight portions for up to 3 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C); the daikon may be softer after freezing, but the flavor will remain good.

Frequently Asked Questions

Do I have to blanch the beef first?
Blanching removes surface impurities and helps keep the broth clearer, so it is useful for this style of stew. If you skip it, skim the foam carefully during the first part of simmering. The stew will still cook, though its broth may look cloudier and taste a little less clean.

Can I make this in a slow cooker?
Yes. Blanch the beef, brown it, and cook the aromatics and seasonings on the stovetop first for better flavor. Transfer everything except the daikon to the slow cooker with the broth and cook on low until the beef is nearly tender, usually about 7 to 8 hours depending on the cooker. Add the daikon for the final 1½ to 2 hours, checking that it becomes tender without collapsing. Slow cookers vary, so use tenderness rather than the clock alone as your cue.

Why is my beef still tough after simmering?
It may simply need more time. Chuck becomes tender as its connective tissue breaks down, and the timing depends on the size of the cubes, the cut, and how gently the pot simmers. Keep the liquid at a quiet simmer and cook in 15-minute increments until a fork slides into the meat easily. If the liquid is boiling hard, reduce the heat before continuing.

Can I use regular white radish instead of daikon?
Daikon is the large, mild Asian white radish commonly used in braises. If it is unavailable, a mild white radish can work, but smaller varieties may cook faster and can have a sharper flavor. Cut it into large chunks and add it later, checking often for tenderness. Turnips are another possible substitute, though they taste earthier and will change the character of the stew.

Can I prepare the stew ahead?
Yes. Make it a day ahead, refrigerate it promptly, then reheat gently to 165°F (74°C) before serving. The flavors meld as it rests, and any solidified fat on top is easy to remove while cold if you prefer a leaner broth. Daikon can soften further on reheating, so avoid a vigorous boil and stir carefully.

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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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