Instructions: Cut the meat into 2.5cm cubes.

Slice the spring onion at a slight diagonal into 5cm segments.

Heat the oil in a wok or large frying pan and when it is hot add the beef.

Stir fry until it is brown. (This should take about 10 minutes.)

Then pour off any excess fat leaving 1 tablespoon of oil in the pan.

Add the spring onion gingergarlic and chilli and stir fry with the beef for about 5 minutes.

Transfer this mixture to n large casserole or pot.

Add the braising sauce ingredients.

Bring the liquid to the boil skim ot any fat trom the surfact aild turn the heat as low as possible. Cover and braise for 1 1/2 hours.

Peel the chinese white radish and cut it at a slight diagonal into 5cm chunks.

Add these to the meat and continue to cook for anothor 30 niinutes or until the beef is quite tender. Then turn the heat up to high and rapidly reduce the liquid for about 15 minutes The sauce should thicken slightly.

It can be served immediatily or cooled and re heated later.

Beef in China is often tough and braising is therefore the preferred method of cooking it. Chinese cooks long ago learned to make a virtue of this necessity by using spices and seasonings during the long braising process to imbue the meat with subtle and complex flavours.

This recipe is really a Chinese version of a beef stew and uses many of the favourite seasonings of northern China. Be sure to use an inexpensive cut of beef such as brisket or shin. One of the ingredients is Chinese white radish sometimes called mooli. It can be bought in many greengrocers and in Chinese and Asian grocers. If you cannot find it you could use turnips or carrots instead. Plain steamed rice is a perfect accompaniment.

Serves 4

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