I’m always on the look out for better ways to make a heartening beef stew, the kind that you can pour over rice or noodles, and just makes your taste buds melt in its tender savory melting pot of flavors. Well, last week I stumbled upon a Cantonese beef stew when eating out in Chinatown,
and it was the perfect blend of rich meatiness and sweet, peppery taste of daikon radish. I fell in love with the Shacha sauce used to make the stew, and decided to replicate it here.
Shacha is popular among southern China, especially the Cantonese, because it’s made from garlic, shallots, dried shrimp, chilis, and has a distinct seafood-y taste. The sauce is originally imported from Indonesia, and was derived from their satay peanut sauce. Shacha sauce is more of a paste consistency, and can be used as a soup base, hotpot base, barbecue meat rub or just as seasoning in any stir fry dish. You can find it in almost any Asian grocery, and it looks like this–
ShaCha Beef Stew
- beef shank meat, cut into small chunks
- daikon radish, cut into small chunks
- green onions, sliced
- ginger, sliced
- ShaCha sauce, 3 Tsp
- soy sauce, 3 Tsp
- rice wine (any cooking sherry is ok), 2 Tsp
Boil water in a large pot, put in beef shank chunks and green onions. Boil for 5 minutes and turn off heat. Pour out the water and wash the dirty bits off beef chunks.
Heat up ginger slices and oil on a pan until ginger is fragrant. Put in washed beef chunks and sear the meat for 3 minutes.
Add rice wine, soy sauce and ShaCha sauce. Add enough water to just submerge the top layer of beef. Stir ingredients together and bring mixture to a boil.
Simmer stew over low heat for 2+ hours. This is the part that varies to personal preference. If you desire more tender and fall-apart beef, stew for longer.
Add daikon radish and stew for another 20 minutes until it’s soft. Done! Enjoy over rice.