Beef and Turnip Soup
1 pound stew beef, cubed
6 cups water
1 large Chinese turnip, peeled
1 piece star anise
1 piece ginger, about 3/4 inch, crushed
2 scallions, with some green parts reserved for garnish
Salt and white pepper
Condiments for dipping, such as Chinese mustard or crushed Szechuan peppercorns
Place the beef and the water in a large saucepan. As the mixture comes to a boil, skim the
surface, then reduce the heat to a simmer. Cut the Chinese turnip as follows: Cut a slice off the end at a 45-degree angle. Roll the vegetable
a quarter-turn and cut straight down. Roll it another quarter-turn and cut it at a 45-degree angle.
Continue this way until the entire vegetable is processed. Add the turnip, star anise, ginger and scallions to the soup, cover and simmer very gently until the
meat is very tender, 2 to 3 hours. Season to taste with salt and white pepper. Garnish each
serving with a few sliced scallion greens. Serve Chinese mustard, crushed Szechuan peppercorns
and other condiments for dipping the meat. Serves 6 to 8.