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I love this stuff

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ShowMeDaSauce

This is a classic dish at REAL Chinese restaurants. Today will be my first attempt at making it. Im using a semi fatty chuck eye steak instead of brisket, Its even better with ox tails but i refuse to pay what they are asking for them lately.
 
Ngau Lam aka Cantonese beef stew or braised beef. It uses daikon instead of potatoes for the starch. A chef from a local place in China Town suggested this Youtube recipe. I ate there the other day and the food was flat out awesome.
I love it with spicy stir fried cabbage and noodles.
 
Daikon just went in with the beef. Im adding wawa cabbage (baby nappa) near the end also even though its not typical for this dish. Plus a good helping of green onion with some in reserve for garnish. Maybe some culantro or cilantro for garnish also.....Yeah the market finally had some nice culantro. :D
 
I guess you want a pic huh? :P
 
P1020757_zpso9xbnhsn.jpg
 
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