Spicy beef stew ii (thit bo ham gia vi)

4 servings

Ingredients

QuantityIngredient
2poundsStewing beef -- cut into 2\"
Cubes
2Stalks lemon grass, sliced
Paper-thin and -- and finely
Chopped
2Fresh red chili pepper,
Minced
2teaspoonsSugar
2tablespoonsGrated fresh ginger
2teaspoonsGround cinnamon
2teaspoonsCurry powder
3tablespoonsNuoc Mam sauce
OR
3tablespoonsLight soy sauce and 1/2 tsp
Anchovy extract
Salt and freshly ground
Black pepper
Vegetable oil
1largeOnion -- minced
6Cloves garlic -- minced
½cupTomato paste
4Star anise
5cupsWater
2mediumsCarrots -- cut into 1\"
Chunks
2mediumsPeeled potatoes -- cut into
1\" chunks
1smallDaikon (white Chinese
Radish), peeled -- cut into
1\" chunks

Directions

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