400g stewing beef
200g white radish
2pcs star aniseed
5g dried Chinese orange peels (optional)
15g rock sugar
30ml Chinese cooking wine
5 tbsp Lee Kum Kee Hoisin Sauce
2 tbsp Lee Kum Kee Premium Oyster Sauce
Step 1:Dice beef, carrot and white radish into 2cm cubes.
Step 2:Stir fry garlic, shallot, cinnamon, star aniseed and sauce mix in high heat, then add in the wine and half litre of water, rock sugar and rehydrated orange peel. Bring to boil before adding in the beef.
Step 3:Lower the heat to simmer for 3-4 hours. Beef should be tender before serve.