Spicy Beef and Lo-bok Stew


1-1/2 lb rump roast of beef
1 medium-sized lo-bok (daikon)
6 servings hot, precooked rice


2 stalks green onion
2 slices ginger root
1 tsp hot bean paste
1 Tbsp black bean paste
1/4 cup soy sauce

6 cups water
1/2 tsp chicken broth mix
1/2 tsp Szechuan peppercorns
1 tsp star anise

Cornstarch Solution

4 Tbsp cornstarch
4 Tbsp water


  1. Rinse lo-bok, drain. Cut beef and lo-bok into bite-sized pieces.
  2. Heat wok with 3 Tbsp oil. Add seasoning ingredients in descending order and stir-fry until fragrant. Add 1 Tbsp Chinese cooking wine and sauce ingredients. Place mixture and beef in a pressure cooker. Cook over medium heat for 25 minutes. (meat should be very tender)
  3. Add lo-bok and cook 10 minutes.
  4. Add cornstarch solution and cook until the sauce thickens.
  5. Place rice on serving plates. Spoon beef and sauce over rice. Serve hot.

Note: If you do not use pressure cooker, place sauce ingredients, wine and beef in a covered casserole and cook 1 hours over low heat.

Makes 6 servings.

Source: Wei Chuan’s Cookbook