800g beef brisket, trimmed and cut into chunky cubes
1 finger of root ginger, peeled and cut into 5 long slices vegetable oil, to fry
2 tsp Shaoxing rice wine (or dry sherry)
4 tbsp Lee Kum Kee Chinese Five-Spice Sauce (Chu Hou)
1 whole star anise
2 tsp light brown sugar
1 mooli (daikon radish), or about 150g turnip, peeled and cut into small cubes
150g baby carrots, peeled
1 tbsp Lee Kum Kee Premium Oyster Sauce
Tenderstem broccoli, to serve
Step by step
Bring water to the boil in a wok then add the cubed beef brisket and sliced ginger to blanch them. When the liquid comes back to the boil, drain the beef and ginger and set aside.
Add some oil to the wok over a medium heat. Fry the blanched ginger until fragrant. Add the blanched beef and the Shaoxing wine and fry until fragrant. Add the Lee Kum Kee Chinese Five-Spice Sauce (Chu Hou), the star anise and the sugar and mix well. Add enough room-temperature water to just cover the beef.
When the water has come to the boil, reduce the heat to low and braise for 30 minutes. Turn off the heat and set aside in the wok for 15 minutes.
Return to a medium heat; when the water comes back to the boil again, reduce the heat to low and braise for a further 30 minutes.
Add the mooli or turnip, the carrots and the Lee Kum Kee Oyster Sauce and braise for 30 minutes until everything is tender, then serve with Tenderstem broccoli.