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Place the beef, ginger, and peppercorn in cold water, enough to cover the beef. Bring the water to a boil. Let it boil for about five minutes. Remove the beef, wash and cut into chunks.
Heat some vegetable oil. Saute the ginger, garlic, and scallion until aromatic. Add the blanched beef. Stir-fry for five minutes or until the beef turn slightly brown.
Add the ingredients in the seasoning section.
Add the dried orange peel, bay leaves, and star anise.
Stew over low heat for two hours. Turn the beef occasionally to avoid sticking to the bottom of the pan.
Add the cut radish. Continue cooking for 30-45 minute or until the radish becomes soft.
Dish out and garnish with chopped scallion.