👨‍🍳 作り方

1. 1

   Pat the beef cubes dry with paper towels and season with salt and pepper.

   💡 プロのコツ: Drying the beef helps it brown better.
2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, about 3-4 minutes per side. Remove beef and set aside.

3. 3

   Add chopped onions to the pot and cook until softened and translucent, about 5-7 minutes.

4. 4

   Add minced garlic and sliced ginger, and cook until fragrant, about 1 minute.

5. 5

   Stir in the chopped tomatoes and tomato paste. Cook for 2-3 minutes until tomatoes begin to break down.

6. 6

   Pour in the soy sauce, Shaoxing wine, and beef broth. Add the star anise, bay leaf, and sugar. Bring the mixture to a simmer.

   💡 プロのコツ: Scrape up any browned bits from the bottom of the pot.
7. 7

   Return the browned beef to the pot. Add the carrots and daikon radish. Bring back to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or until the beef is tender.

   💡 プロのコツ: The longer it simmers, the more tender the beef will be.
8. 8

   Remove the star anise and bay leaf. Taste and adjust seasoning with salt and pepper if needed.

   💡 プロのコツ: Allowing the stew to rest for 10-15 minutes before serving can help flavors meld.
9. 9

   Serve hot, garnished with chopped scallions and cilantro.

   💡 プロのコツ: Excellent served over steamed rice or with noodles.