Home-styleMedium 100 min serves 4 Gluten-free

Daikon Beef Brisket Stew (白萝卜炖牛腩)

Name: Daikon Beef Brisket Stew (白萝卜炖牛腩)
Total time: 100 min
Yield: 4 servings
Cuisine: Home-style
Ingredients: beef brisket, 4cm chunks; daikon radish, peeled and cut into thick rounds; ginger, sliced; scallions, 5cm sections; star anise; light soy sauce; rock sugar; cooking oil; hot water; salt

白萝卜炖牛腩 · bái luó bo dùn niú ruǎn

家庭快手版 · Home version: Lighter Cantonese style — the daikon absorbs beef broth and becomes sweet and melt-in-your-mouth.

In Cantonese home cooking, daikon and beef are a classic pairing. The radish soaks up the rich beef fat and becomes sweeter than most vegetables. This is a warming winter dish found in every Guangdong household.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More beef recipes →Comfort Food

Ingredients

beef brisket, 4cm chunks牛腩块🛒 local600 g
daikon radish, peeled and cut into thick rounds白萝卜🛒 local500 g
ginger, sliced姜片🛒 local4 slices
scallions, 5cm sections大葱段🛒 local2 stalks
star anise八角🏮 asian2 pieces
light soy sauce生抽🏮 asian2 tbsp
rock sugar冰糖🛒 local1 tbsp
cooking oil食用油🛒 local1 tbsp
hot water热水🛒 local1.5 L
salt盐🛒 localto taste

🌶️ Adjust to your taste

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Spice level

Saltiness

Oiliness

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Instructions

1Blanch brisket: cold water, bring to boil, skim foam, drain and rinse.
牛腩焯水
🔍 Look for
Visual: 灰色浮沫Gray foam floats
You know it's right when: 水变清Water runs clear
2Heat oil, add ginger, scallions, star anise. Fry 30s until fragrant.
爆香
🔍 Look for Medium heat
Visual: 香料出油光Aromatics glisten
You know it's right when: 香气出来Fragrant, no browning
3Add brisket, stir 2 min. Pour in soy sauce and rock sugar.
上色
🔍 Look for Medium-high
Visual: 牛肉裹上酱汁Beef coated in dark sauce
You know it's right when: 视觉信号已稳定状态已稳定
4Add hot water, bring to boil. Cover and simmer 60 min on low.
炖牛腩
🔍 Look for Low heat 60 minutes
Visual: 汤汁呈琥珀色Broth is rich amber
You know it's right when: 视觉信号已稳定状态已稳定
5Add daikon rounds. Cover and simmer another 30 min until daikon is translucent and tender.
下萝卜
🔍 Look for Low heat 30 minutes
Visual: 萝卜边缘变透明Daikon edges turn translucent
You know it's right when: 筷子能轻松插入Pierce easily with chopsticks
6Season with salt. Garnish with scallion greens. Serve hot.
出锅

Tips

· Daikon should be cut thick — it shrinks but not too much.
· Don't add daikon too early or it will disintegrate.
· The broth is the star — drink it separately if you like.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I reduce the salt/soy in this recipe?

Yes — soy sauce is the main sodium source. Use light soy at 2/3 amount and finish with salt only to taste. Rinse canned/doubanjiang components if possible. Note: reducing soy also reduces color; a drop of dark soy or a pinch of sugar can restore depth without salt.

Source: HǎoWèi diet guide

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide