Five-Spice Beef Stew - cooking recipe

Ingredients

1 tablespoon canola oil
1 1/2 lbs beef sirloin tip, cut into strips 1/2 inch thick and 3 inches long
2 cups beef broth
1/4 cup soy sauce
2 tablespoons dry sherry or 2 tablespoons rice wine
1 piece fresh ginger, unpeeled, 1 inch long, thinly sliced lengthwise
1/2 teaspoon Chinese five spice powder
1/2 lb daikon radish, peeled and cut into 2-inch pieces
4 green onions, white and tender green parts, cut into 2-inch lengths
5 -6 leaves napa cabbage, cut crosswise into strips 2 inches wide

Preparation

In a large, heavy pot, warm the oil over med-high heat.
Working in batches, add the beef strips and brown well on all sides, about 5 minutes per batch.
Transfer to a bowl.
Add the broth and stir to scrape up any browned bits on the bottom of the pot.
Return the meat to the pot.
Add the soy sauce, sherry, ginger, five-spice powder, daikon, and green onions.
Bring to a simmer, decrease heat to med-low, cover, and simmer until the meat fall apart when tested with a fork, about 3 hours.
Using a large spoon, skim the fat from the surface of the stew.
Add the cabbage, cover, and simmer over med-low heat until the cabbage is very soft and wilted but not mushy, about 30 minutes longer.
Serve.