Best Chinese Food Value North America (Ho Yuen Kee Restaurant) 萝卜焖牛腩 Mom's Chinese Beef Stew Recipe

Описание: Ho Yuen Kee is a casual Chinese restaurant that has served delicious Chinese food for many years at 6236 Fraser Street in Vancouver, B.C. Originally I heard about them when there was a news article about their famous congee. They are also well known for their wonton noodles. Over the years, we have discovered many delicious dishes at this restaurant.

In the first part of this video, we start with the Chinese Beef Brisket Stew, served with nappa cabbage. Check out my mom's verion of Chinese Beef Brisket Stew staring at 5 min, 58 sec. of this video. We also order another favorite dish, the Stir Fry Beef With Rice Noodles. Of course, my mom had to have her jellyfish. The jellyfish was crunchy, cold and refreshing with a perfect balance of sesame oil and soy sauce. We also order this restaurant specialties, congee and their wonton noodles with mixed meats. As for me, I had to order one of my favorite dishes, the Special Chow Mein. It had big individual bite size pieces of chicken, prawns, Chinese mushrooms, Shanghai Bok Choy and other tasty bites served over crispy noodles. On a previous visit, we saw a customer at another table order the deep fried chicken. Of course, we had to try the deep fried chicken on this visit.

In the second half of the video, we demonstrate Mom's Authentic Chinese Beef Brisket With Daikon Radish. 萝卜焖牛腩Also known as Cantonese Beef Brisket and Hong Kong Beef Brisket. The secret to this delicious recipe is the Chu Hou Paste.
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Recipe is below:

MOM'S BEEF BRISKET WITH DAIKON RADISH RECIPE

Chu Hou Paste is a special sauce made with traditional Chinese ingredients. This is a Chinese style beef brisket stew which has lots of flavor. Why eat this dish at a Chinese restaurant when you can make it better and cheaper at home. Be sure to serve it with hot steamed rice because you want to smother the rice with the delicious sauce.

Cantonese Beef Brisket With Daikon Radish

2 lbs. beef brisket
1 large daikon radish (3 to 4 cups)
2 tbsp. cooking oil
3 tablespoons ginger and garlic pieces
3 to 4 cups water
1 tsp. salt
1/2 teaspoon chicken soup base
1 teaspoon brown sugar or other sugar
1/2 teaspoon sesame oil
1 to 2 teaspoons light soy sauce
1 to 2 teaspoons Chinese oyster sauce
1/2 dried Chinese Mandarin orange
3 star anise
2 bay leaves
1 teaspoon dark soy sauce
2 tablespoons Chu Hou Paste (or Hoisin Sauce)
2 tablespoons cornstarch in 1/3 cup waterr

Bring a pot of water to a boil. Put beef brisket in and boil for 10 to 15 minutes to get rid of some of the fat and impurities. Rinse the beef brisket in cold water. Cut beef brisket into large chunks, about 2 inches by 2 inches.

Peel the daikon radish with a potato peeler or a knife. Cut into chunks, about 2 inches by 2 inches. A daiskon radish will yield about 3 to 4 cups.

Preheat a large pot at high heat. Then add the ginger and garlic pieces and briefly stir fry. Add beef brisket and sear for a few minutes. Add water. Add salt, chicken soup base, brown sugar, sesame oil, light soy sauce, oyster sauce, dried Mandarin orange, star anise and bay leaves. Cover with a lid and let beef brisket simmer. When water reaches boiling point, turn heat setting to medium. Simmer for 1 1/2 hours to 2 hours.

After 1/2 an hour, add the daikon radish. Also add dark soy sauce if you want a darker sauce. In the last 1/2 hour or just before serving, thicken sauce by slowly adding the cornstarch solution. Add enough cornstarch solution to reach the thickness of the sauce that you like. Make sure you put lots of the sauce on the plate or bowl when you are serving the beef brisket and daikon. As previously mention, serve with hot steaming rice to soak up the sauce. Enjoy!