2.5 g honey
4 g chu hou (soybean garlic) paste
2 g fish sauce
4 g + 3 g hoisin sauce
3.5 g rice cooking wine
200 g beef blade (cubed 3 cm x 3 cm)
3.5 g + 2.5 g rice bran oil
0.2 g star anise
0.1 g bay leaf (dry)
3 g + 3 g garlic (minced)
2 g + 1 g ginger root (minced)
60 g daikon (white radish) (peeled and cubed 3cm x 3cm)
1 g dried orange peel
1 g + 3 g soy sauce
60 g hong kong kai lan
60 g carrot (julienned)
3 g + 6 g spring onion (sliced)
200 ml water
In pot with medium heat, add in rice bran oil and lightly sauté star anise, bay leaf, 3g garlic and 2g ginger until fragrant.
Toss in cubed radish, orange peel, beef blade, 1g soy sauce and the prepared sauce.
Add water and cover the pot with lid.
Simmer on medium low heat for 1-2hours.
Turn off heat when beef is tender.
Place braised meat and vegetables onto your serving plate.
Heat 2.5g rice bran oil in a pan, add 3g garlic and 1g ginger and fry until fragrant.
Toss in Kai Lan and carrot and stir for 1-2 minutes on medium or until vegetables are cooked.
Add soy sauce and hoisin sauce, stir for about 1 min.
Remove and place onto a serving plate
Garnish with chopped spring onions and serve.