How to Make Tibetan Daikon and Beef - Lafu Tsey Asian Cooking Recipe Cuisine

Tibet Lafu Tsey (Daikon and Beef)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 6 Servings

2 lbs London broil or your preferred cut of steak

1 large daikon

1 onion

1 tbsp ginger

6 to 8 scallions

2 tbsp soy sauce

salt

oil

Directions:

Cut the steak lengthwise into 2 strips about 2 1/2 inches wide. Slice thinly on an angle, with the grain of the meat. Set aside in a bowl and pour the soy sauce over the top.

Chop the ginger and onion finely. Scrub the daikon and slice into rectangles a similar size to the beef but a little thicker. Chop the scallions into 1-inch pieces and set aside.

Heat a large frying pan, coat it with oil and saute the onion and ginger for 1 to 2 minutes. Add the steak and turn up the heat, tossing to sear the meat for 2 minutes. Add the daikon and saute for another 2 minutes.


Add a little salt, turn the heat to low and cover. Simmer for 5 minutes. Turn off the heat and add the scallions. Mix these in and serve.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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