Put the tomatoes into a food processor and blend for just a few seconds or put them through a food mill. Set aside.
Heat a heavy casserole pot over moderate heat, add the olive and groundnut oil, and slowly brown the beef on all sides. Remove with a slotted spoon and pour off the excess fat and oil, leaving just 1 tablespoon. Add the onions and garlic, then cook for a few minutes until they are translucent.
Return the beef to the pan with tomatoes, Lee Kum Kee Plum Sauce , Lee Kum Kee Hoisin Sauce , Shaoxing rice wine or dry sherry, lemon zest, Lee Kum Kee Premium Light Soy Sauce , salt, and pepper. Bring the mixture to a boil, lower the heat, cover, and simmer for 1½ hours, or until the beef is tender. Skim the fat from the surface from time to time.
Add the carrots, turnips, and potatoes and cook, covered, for 20-30 minutes or until tender. Add the olives and heat them through. Skim off any surface fat and serve at once with plain rice on the side.
PREPARATION TIME: 30 MINS, COOKING TIME: 2 HRS
