1. In a large, heavy pot, warm the oil over med-high heat. 2. Working in batches, add the beef strips and brown well on all sides, about 5 minutes per batch. 3. Transfer to a bowl. 4. Add the broth and stir to scrape up any browned bits on the bottom of the pot. 5. Return the meat to the pot. 6. Add the soy sauce, sherry, ginger, five-spice powder, daikon, and green onions. 7. 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. 8. Using a large spoon, skim the fat from the surface of the stew. 9. 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. 10. Serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
