Five-Spice Beef Stew

Directions

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