Sitr fried gobo root with beef

Gobo root, also known as burdock, is a common ingredient in many Asian cuisines. It is low in calorie and high in fiber, calcium and potassium. Gobo root stir fried with beef is a popular dish in Japanese izakaya. Compared to burger and fries, this is probably one of the healthiest beer food.

Ingredients:

1 gobo root (can be found in Asian market, Japanese market with the highest chance)
4 oz of beef, thinly sliced and cut into strips
1 tablespoon of white sesame seeds

Seasonings:

1 tablespoon of low sodium soy sauce
1 tablespoon of mirin
2 dried red chili
1 teaspoon of sesame oil

Marinade:

1 tablespoon of low sodium soy sauce
1 teaspoon of sesame oil
1 teaspoon of potato starch

Steps:

1. mix beef with all the marinade ingredients
2. clean bogo roots with a piece of crumbled tin foil and rinse with water
3. toast sesame seeds on a flat pan till fragrant, remove and set aside
4. use a shredder to shred gobo roots into 2"-3" strips, keep the shredded gobo in cold salted water to avoid oxidation
5. heat a tablespoon of oil in a pan and cook beef till medium, remove and set aside
6. use the remaining oil to cook shredded gobo, add all seasonings except sesame oil
7. cook till gobo is soft, then add beef to the pan. add some water if the mixture needs moist
8. cook till beef is well done, mix in the sesame seeds and sesame oil before serving

Beef Stew

I'm not a chef or an expert on cooking by any means.  I am a homecook and I take my Asian roots with my American roots to mesh and create what is delicious to me.  With that said, this beef stew is another concoction that I created from the familiar flavors of my childhood without any formal training for a traditional authentic Chinese beef stew.  Although I would argue that this is authentic to me.

I saw this beautiful piece of beef shank suprisingly at our local downtown LA Ralphs supermarket.  Now, beef shank is tricky because being the leg of the cow, it has many tendons and needs to cook slowly for a long time to break down and tenderize otherwise it can be very tough and chewy.  Perfect for stew and incidentally its a cheaper cut of meat, which is always a plus!  

Ingredients (rough estimates):

1-2 Beef shanks

1 Package of seaweed

1 Package of Soy Bean Curd cubed

2 Carrots chopped

3 Red Jalepeno Chilis chopped

Rice Wine (Michiu)

Soy Sauce

3 Cloves of Garlic

3 Slices of Ginger

3 pieces of Star Anise

 Directions:

Cube the shank into one inch size pieces

 Throw all the ingredients in a pot with a generous splash of Michiu rice wine and about 2-3 tablespoons of soy sauce, then add water until the liquid just covers the ingredients.

Bring to a boil, turn down the heat, and let simmer for about 45 - 60 minutes.  Enjoy the tender yumminess over rice or add some more water and cook some noodles in the mix for some beef noodle soup...mmmmmm....