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Cantonese Beef Stew with White Turnips (Daikon Radish)

Updated on October 18, 2012

Cantonese Beef Stew

Beef Stew
Beef Stew
Giant White Turnip (Diakon Radish)
Giant White Turnip (Diakon Radish)
Bagy Corn
Bagy Corn
Fresh Ginger Root
Fresh Ginger Root
Star Anise
Star Anise

Cantonese Cooking

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Cantonese Beef Stew with Diakon Radish


Every one loves Beef stew including the Chinese. This recipe is based on several others that I have seen with the addition of baby corn. I also prefer to use chicken broth in place of plain water. This dish can be prepared in advance and refrigerated and then reheated. It can also be frozen but you probably won’t have enough leftovers to bother with.


Diakon radish is available in a lot of super markets now and you can always find it in Chinese grocery stores. It will probably de labeled as Chinese white turnip or radish. As usual, the Chinese would serve this with steamed white rice to sop up the juice.


If you don’t have chicken broth, you can always use plain water. In fact, you will probably have to add some water as the stew cooks so that you end up with at least one cup of liquid when you serve this dish.




Preparation Time:

30 Minutes

Cooking Time:

2 Hours



3 Lbs. Beef Stew cut into one inch cubes

1 Teaspoon minced fresh ginger root

2 Teaspoons Minced Garlic

3 Scallions cut into one inch pieces including the green parts

3 tablespoons Oil

1 ½ Lbs. Chinese Giant White Turnip (Diakon Radish) peeled and cut into one-inch cubes.

1 Can of Baby Corn drained and cut in half to make shorter pieces


Sauce Mixture:

¼ Cup Black Soy Sauce

2 Tablespoons ground Bean Sauce

2 Tablespoons Dry white Wine

4 Whole Star Anise

½ Teaspoon Sugar

1 Can of Chicken Broth


Cooking Instructions:

  1. Heat the oil in a large frying pan or Dutch oven, add the ginger, garlic and scallions and stir-fry for 30 seconds.
  2. Add the beef cubes and brown on all sides.
  3. If you are using a Dutch oven, you can continue using the same dish.
  4. Otherwise, transfer the meat to a covered roasting pan.
  5. Add the sauce mixture, bring it to a slight boil and pour it over the beef. Rinse the frying pan with a cup of hot water and add that too. The beef should be more than half covered.
  6. Bake covered at 300 F for 60-90 minutes until the beef is fork tender.
  7. Add the diakon radish cubes and the baby corn, mix well and continue cooking for about 60 minutes until the radish is tender. There should be at least one cup of liquid left. Check the salt level and add either salt or water to get the best flavor. Serve with rice.


Guangzhou the capital of Canton Provence

Guangzhou Montage
Guangzhou Montage
show route and directions
A markerCanton, China -
Guangzhou, Guangdong, China
get directions

B markerHong Kong -
Hong Kong
get directions

C markerShanghai, China -
Shanghai, China
get directions


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    • theclevercat profile image

      Rachel Vega 5 years ago from Massachusetts

      Oh YUM! I want this right now. This looks so delicious, I've voted it beautiful and pinned it too.

    • rjsadowski profile image

      rjsadowski 5 years ago

      I believe I included a picture of star anise. It is available at all Chinese groceries and in spice sections of some super markets (possibly ground instead of whole. It has somewhat of a licorise flavor so I guess you could try to substitute fennel seed.

    • FordeAhern profile image

      FordeAhern 5 years ago from Broadford, Co. Limerick. ireland

      yet another great recipe,thank you. But don't know what Star Anise are.