1 to 1 ½cupsDaikoncut into small, irregular chunks;
1 to 1 ½cupsCarrotcut into small, irregular chunks;
1cupchopped Onion;
2– 3 small Potatoescut into large chunks;
2– 3 cups good quality Chinese Chicken Stock;
1tsp.Cumin Seed;
1Tbsp.minced Garlic;
1tbsp.minced Ginger;
4tbsp.Sichuan Chili Bean Paste;
1tbsp.Sichuan Pepper Oil;
2tbsp.Sugar;
¼cupShaoxing Wine;
¼cupSoy Sauce;
3tbsp.Cornstarchoptional.
Instructions
Blanch the beef for about a minute or so in boiling salted water then drain and rinse well.
Fry the cumin seeds in a couple of tablespoons of oil over moderate heat, then stir in the garlic, ginger, and onion, and sauté until the onion is soft.
Add the sugar, pepper oil, Chili Bean paste, and wine, and stir until a smooth sauce forms.
Add the meat and potato chunks and sufficient stock to cover. Turn the heat to low and simmer for about 20 minutes.
Add the carrot and daikon and continue to simmer until all the vegetables are tender.
If desired, thicken the sauce over high heat with the cornstarch mixed with sufficient water to make a slurry.
Serve immediately while hot, or chill overnight to allow the flavors to marry.