Chinese beef stew with radish

Recently, we had a hotpot lunch at a friend's place and two of the ingredients available (amongst many others) were beancurd sticks and beef tripe. It was our first time having these two ingredients in a hotpot and we enjoyed so much that we went to the oriental store to get some for our second round of hotpot at home.

With these two ingredients, I was inspired to cook a chinese style beef stew with radish, commonly found in noodle stores in HK. 

Ingredients

- beef chuck, cut into cubes

- beef tripe (百頁) sliced 

- 2 pcs Beancurd sticks, softened in water and cut into 2in pieces

- radish, cut into thick rounds, about 10pcs

- a few slices of ginger

- 1 tbsp oyster sauce

- 1 tbsp soy sauce

- 1 tbsp size rock sugar

- 2 tbsp soy bean paste

- 1/4cup Shaoxing wine

- 1 cup beef stock 

- 1/2 cup water

- baby bokchoy to garnish

Directions

1. Par-boil beef chuck in a pot of boiling water to remove scum and blood. Remove from pot and rinse with water. 

2. In a hot pan, add a bit of oil and saute ginger till aromatic then add in beef chuck. Brown all sides and add in all the seasoning. 

3. Make sure liquid is just covering the meat. Let it come to a boil then lower heat and simmer for 45 mins. 

4. Add in radish and simmer for another 30mins. Lastly, add in beancurd sticks and beef tripe and cook for 10mins. Beef chuck should be very tender by now. Turn off the fire and leave pot covered for 1 hour so that the beancurd sticks and tripe can absorb the aromatic gravy. Serve with rice and baby bokchoy on the sides.