This dish is similar to an authentic Japanese dish called 'chikuzen-ni', which is a chicken stew. This version uses beef mince for a quicker cooking time. Fresh burdock root is peeled and used in this stew to add a sweet mild flavour.
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2 tablespoons sesame oil
2 radishes, trimmed and quartered
2 carrots, peeled and sliced
1 burdock root - peeled, sliced and soaked in water
1 tablespoon grated ginger
150g green beans, trimmed and halved
150g beef mince
2 tablespoons sake
2 tablespoons mirin (Japanese sweet rice wine)
2 tablespoons soft brown sugar
3 tablespoons soy sauce
1 teaspoon potato starch mixed with 1 tablespoon cold water
Method Prep:5min › Cook:15min › Ready in:20min
Heat sesame oil in a wok over high heat; stir in radishes, carrots and burdock root, coating them thoroughly in oil.
Add water; cover wok and simmer over low heat for 3 minutes. Stir in ginger and beef mince; cook and stir until meat has changed colour, adding more water if needed to prevent it sticking.
Stir in sake, mirin and brown sugar; cover the wok and simmer over low heat for 3 minutes.
Add soy sauce and potato starch mixture; stir well. Add green beans; cook and stir until beans are tender but still have a bite, 3 to 4 minutes.