Braised Daikon Beef (lean)

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 120 g lean beef topside (thin slices)120g

Vegetables· 4

  • 150 g daikon (rolling-cut chunks)150g
  • 8 g ginger (sliced)8g
  • 8 g garlic (smashed)8g
  • 12 g spring onion (cut in lengths)12g

Sauces· 2

  • 6 g dark soy sauce (for colour)(staple)6g
  • 6 g light soy sauce(staple)6g

Spices· 3

  • 1 star anise(staple)1g
  • 1 small cinnamon stick(staple)1g
  • 2 g sugar (to round the taste)(staple)2g

Fats & oils· 1

  • 5 g cooking oil (1 tsp)(staple)5g

  1. Slice the beef topside 3 mm thin against the grain; peel and rolling-cut the daikon into chunks; slice the ginger, smash the garlic and cut the spring onion into lengths.

    Why? Fatty brisket needs an hour to soften; we switch to lean topside sliced thin against the grain — thin slices turn tender in 20 min with only a third of the fat.

    Tip: Chill the beef for 15 min first — it's much easier to slice thin.

    Next up:Heat 1 tsp oil in a non-stick pan, sizzle the ginger, garlic, star anise and cinnamon over medium heat, then add the beef and stir-fry just until it changes colour; set aside.

  2. Heat 1 tsp oil in a non-stick pan, sizzle the ginger, garlic, star anise and cinnamon over medium heat, then add the beef and stir-fry just until it changes colour; set aside.

    Why? Searing the beef until it colours seals in its juices, so it only needs a short braise later — that keeps lean meat from drying out and toughening.
    Watch out: Don't cook the beef all the way through — just until it colours; fully cooking it now makes it tough after braising.

    Next up:In the same pan toss the daikon briefly, add the dark soy, light soy, sugar and about 250 ml water, bring to a boil, then cover and simmer over low heat for 12 min.

  3. 12 min · hands-free

    In the same pan toss the daikon briefly, add the dark soy, light soy, sugar and about 250 ml water, bring to a boil, then cover and simmer over low heat for 12 min.

    Why? Simmering the daikon on its own lets it drink up the gravy like a sponge; the dark soy is only for colour while the light soy carries the savour, so it looks deep but never tastes over-salty.
    12:00

    Next up:Return the beef to the pan, simmer 3 min more to reduce the gravy, skim the surface fat with a spoon and finish with the spring onion.

  4. Return the beef to the pan, simmer 3 min more to reduce the gravy, skim the surface fat with a spoon and finish with the spring onion.

    Why? Skimming the surface fat is the biggest calorie saver — a spoon of floating beef fat is dozens of kcal; returning the beef for a short final simmer coats it in the reduced gravy while keeping it tender.

    Tip: Serve over half a bowl of brown rice with a little gravy spooned on top.