Yield: 4 servings
|2 pounds||Stewing beef -- cut into 2"|
|2||Stalks lemon grass, sliced|
|Paper-thin and -- and finely|
|2||Fresh red chili pepper,|
|2 tablespoons||Grated fresh ginger|
|2 teaspoons||Ground cinnamon|
|2 teaspoons||Curry powder|
|3 tablespoons||Nuoc Mam sauce|
|3 tablespoons||Light soy sauce and 1/2 tsp|
|Salt and freshly ground|
|1 large||Onion -- minced|
|6||Cloves garlic -- minced|
|½ cup||Tomato paste|
|2 mediums||Carrots -- cut into 1"|
|2 mediums||Peeled potatoes -- cut into|
|1 small||Daikon (white Chinese|
|Radish), peeled -- cut into|
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