Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Stewing beef -- cut into 2" |
| Cubes | |
| 2 | Stalks lemon grass, sliced |
| Paper-thin and -- and finely | |
| Chopped | |
| 2 | Fresh red chili pepper, |
| Minced | |
| 2 teaspoons | Sugar |
| 2 tablespoons | Grated fresh ginger |
| 2 teaspoons | Ground cinnamon |
| 2 teaspoons | Curry powder |
| 3 tablespoons | Nuoc Mam sauce |
| OR | |
| 3 tablespoons | Light soy sauce and 1/2 tsp |
| Anchovy extract | |
| Salt and freshly ground | |
| Black pepper | |
| 4½ | Vegetable oil |
| 1 large | Onion -- minced |
| 6 | Cloves garlic -- minced |
| ½ cup | Tomato paste |
| 4 | Star anise |
| 5 cups | Water |
| 2 mediums | Carrots -- cut into 1" |
| Chunks | |
| 2 mediums | Peeled potatoes -- cut into |
| 1 | " chunks |
| 1 small | Daikon (white Chinese |
| Radish), peeled -- cut into | |
| 1 | " 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