Yield: 4 servings
Measure | Ingredient |
---|---|
2 pounds | Stewing beef -- cut into 2\" |
\N \N | Cubes |
2 \N | Stalks lemon grass, sliced |
\N \N | Paper-thin and -- and finely |
\N \N | Chopped |
2 \N | Fresh red chili pepper, |
\N \N | Minced |
2 teaspoons | Sugar |
2 tablespoons | Grated fresh ginger |
2 teaspoons | Ground cinnamon |
2 teaspoons | Curry powder |
3 tablespoons | Nuoc Mam sauce |
\N \N | OR |
3 tablespoons | Light soy sauce and 1/2 tsp |
\N \N | Anchovy extract |
\N \N | Salt and freshly ground |
\N \N | Black pepper |
4½ \N | Vegetable oil |
1 large | Onion -- minced |
6 \N | Cloves garlic -- minced |
½ cup | Tomato paste |
4 \N | Star anise |
5 cups | Water |
2 mediums | Carrots -- cut into 1\" |
\N \N | Chunks |
2 mediums | Peeled potatoes -- cut into |
1 \N | \" chunks |
1 small | Daikon (white Chinese |
\N \N | Radish), peeled -- cut into |
1 \N | \" chunks |
1. Mix the beef, lemon grass, chilies, sugar, ginger, cinnamon, curry powder, Nuoc Mam sauce, salt, and black pepper, and leave to stand for 1 hour. 2. Heat 4 tablespoons oil in the wok over a high heat.
Add the beef and marinade and stir quickly to sear. This should not take much more than 2 minutes. Remove the meat to a bowl and set aside. 3. Add a little more oil and, when hot, add the onion and garlic and stir-fry until fragrant. Add the tomato paste and stir for 2 minutes. Add the beef, star anise, a little salt, and the water.
Bring the mixture to a boil, reduce the heat to low, cov 4. Add the carrots and simmer for 10 minutes. Add the potatoes and simmer for a further 10 minutes. finally, add the daikon and cook for another 10 minutes.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books