It has been ages since I have cooked with Daikon. My wife wasn’t around to grow any this past season and the vegetable only appears sporadically in our local stores. I recently picked some up to try a pickle recipe I expect to share with you soon, but I used some to put together a nice stir-fry along with beef…
- 1/2lb. Beef sliced into 2” julienne;
- 2 cups fresh Daikon, cut into 2” julienne;
- 3 Scallions;
- ½ tsp. Baking Soda;
- 5 Tbsp. Sugar;
- 1 Tbsp. Soy Sauce;
- 1 tsp. Sesame Oil;
- 2 Tbsp. Chili Paste (I used Sambal Oelek);
- 4 Tbsp. Vinegar;
- 2 Tbsp. Rice Wine;
- 1 Tbsp. Garlic Paste;
- 1 tsp. Ginger Paste.
Mix the beef slices with the baking soda, one tablespoon of the sugar, the soy sauce and the sesame oil, and let marinate for an hour or so.
Cut the scallion greens into 2” sections and chop the white parts coarsely, keeping the two separate. Mix together the remaining sugar with the chili, vinegar, and the rice wine and set aside.
Bring 3 tablespoons of oil to just below the smoking point over a high heat and quickly fry the beef until just browned. Remove the beef to a bowl for the moment.
Add the ginger, garlic, and the white part of the scallion to the oil and saute briefly until their aroma rises.
Now add the green scallion pieces along with the daikon and stir-fry until the daikon is softened and slightly translucent.
Finally, add back the beef and the mixed sauce ingredients and cook through to re-heat the beef. Serve immediately.