- Difficulty
- medium
- Serving
- 4
- Time
- 20 mins
A classic Chinese homestyle dish, 青椒肉絲 features tender strips of pork stir-fried with crisp green capsicum in a savoury sauce. The dish is simple yet packed with umami and freshness, making it a perfect companion to steamed rice.
Ingredients:
- 500g beef brisket, cut into chunks
- 1/2 medium white radish (daikon), peeled and sliced into thick rounds
- 4-5 slices of ginger
- 3 cloves garlic, smashed
- 2 spring onions, chopped (green parts reserved for garnish)
- 3 dried shiitake mushrooms (optional)
- 1 tablespoon soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon salt (adjust to taste)
- 1 teaspoon sugar
- 1.5 litres water or beef broth
Instructions
-
Sear the beef brisket:
- Heat a wok over medium-high heat and add a small amount of oil. Once hot, add the beef brisket and sear the pieces until they are browned on all sides (about 5-6 minutes). This step helps develop depth of flavour for the soup.
-
Add aromatics and broth:
- Push the beef to the sides of the wok. Add the ginger slices, garlic, and shiitake mushrooms (if using) to the centre of the wok and stir-fry for 1–2 minutes to release their fragrances.
- Pour in 1.5 litres of water (or beef broth for more flavour) and Chinese cooking wine. Bring to a boil.
-
Simmer the beef:
- Once the soup reaches a boil, reduce the heat to low, cover the wok with a lid, and let the beef simmer gently for 1.5–2 hours until the beef is tender and the flavours develop.
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Add the white radish:
- After simmering the beef for about an hour, add the sliced white radish to the wok. Stir gently, and cover the wok again, allowing it to cook for another 30–40 minutes until the radish is soft and has absorbed the flavours from the broth.
-
Season the soup:
- Add soy sauce, salt, and sugar to taste, stirring well. Adjust the seasoning according to your preference, adding more soy sauce for saltiness or more sugar for balance.
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Serve:
- Ladle the clear soup into bowls, ensuring each bowl has tender beef chunks and soft radish slices. Garnish with the reserved green parts of spring onions for added freshness and a pop of colour.
Tips:
- For a cleaner broth: Skim off any impurities that rise to the surface during the simmering process.
- Wok simmering: If your wok has a lid, cover it tightly to help retain moisture and enhance flavour. If not, you can use aluminium foil to cover the top of the wok to keep the steam in.
- Rich broth: For an even more flavorful soup, simmer the beef and radish longer or transfer the soup to a slow cooker to let the flavours deepen.
To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.
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