Yield: 4 servings
|3 tablespoons||Vegetable oil|
|2 mediums||Onions -- finely chopped|
|5||Cloves garlic -- finely|
|10||Green onions -- dead skin|
|1||Stalk lemon grass|
|Cut into 2 inch sections and|
|2 pounds||Stewing beef -- cut into 1"|
|13 cups||Yellow bean sauce -- chopped|
|1 teaspoon||Chili powder|
|1||Inch cinamon stick|
|½ teaspoon||Whole peppercorns|
1. Heat 1 tablespoon oil in a wok over a medium high heat. Put in the onions, garlic, and whole green onions and stir-fry for 2 minutes. Add the lemon grass and continue to stir until the onions become lightly brown, remove the green onions and set asi 2. Heat the remaining oil over a high heat. Stir-fry as many pieces of beef as are convenient until they are brown, turning them over from time to time. Continue unitl all the beef has been cooked. 3. Add the water.
Add the lemon grass mixture, yellow bean sauce, chili powder, star anise, cinnamon, peppercorns, and sugar, and bring to a boil.
Cover and lower the heat to simmer gently for 1½ hours. 4. Add the reserved green onions; cover again and allow to simmer for a further 15 minutes or until the sauce has thickened a little and the meat is tender.
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