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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the beef into cubes about 1 – 1 1/2 inch thick. Peel the radish or turnips and cut into cubes about the same size. (If using regular radishes, peel and thinly slice). | 2. Combine the dark soy sauce, rice wine or sherry and green onion in a small bowl. Set aside. | 3. Heat 1 tablespoon oil in large pot on medium heat. Add the ginger and garlic and then the beef. Cook for 4 – 5 minutes to brown the beef, turning it over at least once. | 4. Stir in the soy sauce mixture and allow to cook for a minute. Add the water and bring to a boil. (Add the pepper at this time if using). Turn down the heat, cover, and simmer for 1 hour (in simmering the temperature is just below the boiling point). | 5. Add the radish and stir in the sugar. Simmer, uncovered, for 20 more minutes. Taste and adjust seasoning, add more pepper and/or salt if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	2			1060.8024	0.0	209.1685	24.3894
radish	1	1		18.56	3.944	0.7888	0.11599999999999999
dark soy sauce	1/3	cup		-	-	-	-
sherry	1/4	cup		-	-	-	-
green onion	1		sliced	19.17	4.0754	0.6887	0.3337
vegetable oil peanut	1	tablespoon		-	-	-	-
ginger	3	slices		5.28	1.1728	0.1201	0.0495
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
water	2	cups		0.0	0.0	0.0	0.0
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.