Recently we were inundated with radishes, which is never a problem.
Radishes with butter and a little sea salt make one of the best summer snacks.
But, it got to the point where it seemed like we just couldn’t make a dent in the pretty, purple, peppery, little guys taking over a shelf in the fridge.
And then the weather tuned a little cooler which gave me an excuse to cook with radishes. Sure they weren’t the traditional daikons that go into Asian dishes, but I’m not a stickler for details when I have a small window of time to cook with.
Because time was of the essence, I went with a sort of traditional preparation – beef stew – but with Asian flavors and a shorter cooking time.
Rice wine, sesame oil, chili sauce and spices make this dish irresistible, and crazy pretty.
What more can a woman want?
Spicy Asian Beef and Radish Stew
1 ½ pounds chuck, cubed
1/3 cup flour
1 ½ teaspoons Chinese 5-spice powder
½ teaspoon kosher salt
1 cup low-sodium chicken broth
1 cup water
2 large radishes, thinly sliced
2 medium salad turnips, thinly sliced
1 ½ tablespoons tamari sauce
2 teaspoons rice wine
2 teaspoons chili sauce
2 star anise
2 teaspoon Szechuan peppercorns
2 scallions (green part only), roughly chopped
Place the cubed beef, flour, 5-spice and salt in a plastic bag. Shake well, so that the beef is covered in the seasoned flour.
Heat the oil in a large skillet over medium heat, until it shimmers. Add the beef to the pan, and brown for 5 minutes. Turn and brown on the other side for 5 minutes. Add the broth and water to the pan. Stir well, to get all of the browned bits off the bottom. Pour in the tamari, rice wine and chili sauce. Place the peppercorns and star anise in cheese cloth, and tie with string. Place it in the pan and stir well again. Reduce heat to low, and simmer for 10 minutes, stirring occasionally. Add the radishes and turnip and cook for an additional 10 minutes.
Serve with scallion greens.
(Photo by Launie Kettler)