This is a really quick stir fry/braise. Lots of variations possible. You can use other types of meat, other protein sources such as tofu, tempeh, seitan, other roots or a combination of roots, cabbage, and leafy greens, for example. The herbs and seasonings are wide open too. Adding some tomatoes or tomato sauce and letting it all simmer for a bit gives you a pretty great pasta sauce. Here’s the recipe in its basic form:

2 T vegetable oil
1 c chopped onion
1 – 2 garlic cloves, minced
1 lb ground beef
3/4 c broth, stock, or water, plus extra if needed
2 – 3 c (peeled) sliced or chopped winter radish, or a combination of winter radishes
salt and pepper, to taste (or use soy sauce and pepper, to taste)
4 T fresh, chopped herb (or 1 1/2 t dried herb)
hot pepper sauce, for serving, optional (if not using other hot spices)

1. Heat oil in a large skillet or wok over medium to medium-high heat. (If using a wok, medium-high works better.) Add onions and sauté for about 5 minutes on medium heat, less on higher heat. Stir in garlic and cook for 30 seconds to a minute. Add ground beef and cook, breaking up the pieces, until no longer pink inside. Add broth and bring to the boil. Add daikon, salt, and pepper. (This is where you’d also add curry, and/or dried herb, if not using fresh herb.) Reduce heat and simmer until radish is tender or to your preference. Stir in herb. Taste for seasonings and serve, over rice, perhaps, with hot sauce, if you like.