Five-spice Beef Stew

Total Time: 4 hrs 15 mins Preparation Time: 45 mins Cook Time: 3 hrs 30 mins

Ingredients

• Servings: 6
• 1 tablespoon canola oil
• 1 1/2 lbs beef sirloin tip, cut into strips 1/2 inch thick and 3 inches long
• 2 cups beef broth
• 1/4 cup soy sauce
• 2 tablespoons dry sherry or 2 tablespoons rice wine
• 1 piece fresh ginger, unpeeled, 1 inch long, thinly sliced lengthwise
• 1/2 teaspoon chinese five spice powder
• 1/2 lb daikon radish, peeled and cut into 2-inch pieces
• 4 green onions, and tender green parts, cut into 2-inch lengths
• 5 -6 leaves napa cabbage, cut crosswise into strips 2 inches wide

Recipe

• 1 in a large, heavy pot, warm the oil over med-high heat.
• 2 working in batches, add the beef strips and brown well on all sides, about 5 minutes per batch.
• 3 transfer to a bowl.
• 4 add the broth and stir to scrape up any browned bits on the bottom of the pot.
• 5 return the meat to the pot.
• 6 add the soy sauce, sherry, ginger, five-spice powder, daikon, and green onions.
• 7 bring to a simmer, decrease heat to med-low, cover, and simmer until the meat fall apart when tested with a fork, about 3 hours.
• 8 using a large spoon, skim the fat from the surface of the stew.
• 9 add the cabbage, cover, and simmer over med-low heat until the cabbage is very soft and wilted but not mushy, about 30 minutes longer.
• 10 serve.